tag:blogger.com,1999:blog-18319920600303005492024-03-14T01:43:30.756-05:00Fluffy Chix Cooksusiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-1831992060030300549.post-50403662970813033982014-05-20T16:05:00.001-05:002014-10-23T09:43:46.768-05:00Fluffy Chix Cook Has a New Web Address! <div dir="ltr" style="text-align: left;" trbidi="on">
A big howdy-do to each of you, my sweet low carb keto friends! I'm sorry to be away again. Some of you may know that in addition to battling the lymphedema (leftover from breast cancer treatment), I also went through a 3rd year survivor cancer recurrence scare. And although we still don't have the all-clear, we have an optimistic best guess that the spots showing up on my spine and causing so much pain are not cancer--today. ;) So we get to pretend the spots aren't there for another 3 months! Yippee!<br />
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And in the meantime, I put my fluffy wings together with the fluffy rooster (Denny) and 5 sock monkey boys and got busy building a new Fluffy Chix Cook roost to call our own-with our own domain name.<br />
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<b>Join us at Fluffy Chix Cook (click on the link below) </b></h2>
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<b>(Sorry Blogger- it's not you. It's me.)</b></div>
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We'll continue our work at the new <a href="http://www.fluffychixcook.com/" target="_blank">Fluffy Chix Cook</a> website where you will find new recipes and some of the tried and true (TNT) old recipes. Maybe told in a little different manner. ;) Gotta keep Papa Google happy, you know. And you can continue to depend on the recipe archives here at the blogspot addy. We'll pop in from time to time to check messages and comments (so please be sure to leave them!) But please share this great news with your friends. Let it go viral! ;) Cuz we want to be sure we will see you over at the new addy!!!<br />
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Please be sure to Join the Website and to follow it by email so you can receive the latest updates and special offers from Fluffy Chix Cook!<br />
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<a href="http://www.fluffychixcook.com/" target="_blank"><img alt="Fluffy Chix Cook's new web addy http://www.fluffychixcook.com" border="0" src="http://4.bp.blogspot.com/-R5UXU4tSUzM/U3vC6yAonEI/AAAAAAAAGwU/b2Fr-e20QF4/s1600/logo-stacked.png" /></a></div>
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<span style="font-size: xx-small;"><span style="color: #38761d;"><i>(click on the link to be magically transported to the new fluffy website)</i></span></span></div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1831992060030300549.post-22118223456285456182014-05-08T05:32:00.003-05:002014-06-28T09:49:25.853-05:00Cinnamon Cream Cheese Squares - Low Carb and Keto-licious!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;"><span style="font-size: x-small;">Low Carb Keto and Gluten Free Cinnamon Cream Cheese Squares Hit the Mark! </span></span></h3>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Keto Cinnamon Cream Cheese Squares<br />from Cut the Wheat, Ditch the Sugar</span></b></i></span></td></tr>
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Finally! Sheesh, where the heck have I been gallivanting? I’m thrilled to bring you our last guest blogger of this season, Leeann Mullen Teagno of Cut the Wheat, Ditch the Sugar blog. <a href="http://www.cutthewheat.com/" target="_blank">Cut the Wheat, Ditch the Sugar</a> is a low carb, keto recipe blog filled with savory and sweet recipes that flat-out make low carb cooking easy peasy light and breezy. Her love for cooking and her calling to help inspire low carbers live a healthy LC lifestyle, eating simply prepared, real food, is a blessing to the community.<br />
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And today, Leeann wants to know, do you hanker after crescent rolls and all those gooey, yummy, high carbage crescent-rollicious recipes you used to enjoy in your former high carb life? Do you want a low carb crescent roll recipe that will satisfy you without spiking your blood sugar or insulin, that's gluten free and diabetic-friendly to boot?<br />
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Leeann is a fellow Cyster (read that as "sister"—a play on words for women with PCOS or poly cystic ovarian syndrome aka metabolic syndrome) and long-time low carber with a passion and talent for food blogging and recipe development. The first line of defense for people with metabolic syndrome is diet modification. We have higher than normal insulin levels and as such, our cells have down-regulated and become insulin resistant which causes blood sugar disruption which can then progress to full-blown T2 diabetes, cancer, heart disease, Alzheimer's, Parkinson's, asthma and a whole host of auto-immune diseases. So Leeann and I share a passion for living a low carb lifestyle--it's perhaps one of the only things that will save our lives--and it just might save your life, too.<br />
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Not only is Leeann a talented recipe developer, food blogger and photographer, she’s also a professional word-smith and is truly blessed with the ability to make ya smile as you read and salivate—mostly salivate—over her droolicious photos. I've no doubt you will love her blog. She also has a low carb support group on face book. <a href="https://www.facebook.com/groups/lowcarberssupportforum/" target="_blank">Click on the link and join us there, too.</a><br />
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I’m so excited to tell you about today's post. Leeann brings you wonders of great joy, of the almond persuasion (which as you know, I cannot). Leeann’s recipe for crescent roll-inspired, Cinnamon Cream Cheese Squares, looks divine. You're gonna love it!<br />
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<span style="background-color: #b6d7a8;">So quick! Run and make them, then hustle back and post about how much you love them. Please? I want to live vicariously through each of you!</span></h4>
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Oh and while you’re at it, don’t forget to check out Leeann’s blog, <a href="http://www.cutthewheat.com/p/recipes.html" target="_blank">Cut the Wheat, Ditch the Sugar for more low carb and keto recipes</a> and meals sure to delight even the most jaded palate! She just posted about <a href="http://www.cutthewheat.com/2013/07/fantastically-fabulous-fish-tacos-with.html" target="_blank">fish tacos</a> (ohmahgersh one of this Tex-Mex girl’s very favorites) and included <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> and <a href="http://fastdayshealingdays.com/" target="_blank">Fast Days Healing Days</a> in her post! Imagine! Pair her fish tacos with <a href="http://www.fastdayshealingdays.com/fast-day-psylli-wraps/" target="_blank">DocP's original psylli wrap recipe</a> or <a href="http://fluffychixcook.blogspot.com/2014/02/low-carb-breakfast-taco-with-psylli.html" target="_blank">Susie's tweaks of any version </a>(original to latest tweak) and bam, mam! You have a winner winner taco dinner—low carb street legal. She's also been dabbling in the "dark arts" lately (aka delving into the world of low carb ice cream - <a href="http://www.cutthewheat.com/2014/05/creamy-peanut-butter-frozen-custard.html" target="_blank">seen here</a> and <a href="http://www.cutthewheat.com/2014/04/premium-vanilla-frozen-custard.html" target="_blank">here</a>!!!)<br />
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Can’t wait to hear back from you!<br />
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Sincerely,<br />
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<a href="http://fluffychixcook.blogspot.com/p/about-me.html" target="_blank">Psyilli Susie T. Gibbs</a><br />
aka Fluffy Chix <br />
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<span style="color: #cc0000;">Cinnamon Cream Cheese Squares</span></h1>
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by <a href="http://www.cutthewheat.com/p/about-me.html" target="_blank">Leeann Mullen Teagno</a></h4>
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<a href="http://www.cutthewheat.com/" target="_blank">Cut the Wheat, Ditch the Sugar Blog</a></h4>
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Ahh, crescent roll dough in a can. You used to be the handiest thing in the kitchen next to my knives. You could be sweet. You could be savory. You could be a main course. You could be an appetizer. You could be a side dish or a dessert. And let’s not forget all of the times you scared the woozles out of me when you popped open like a jack in the box. <br />
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But alas, those days are long gone. Past lovers we might be, but that doesn’t mean I’m not enjoying some of the same treats I used to enjoy with you, oh crescent roll dough. That’s right. I’m having a love affair with your grain free brother. He’s made of almond flour and he’s better than you’ll ever be. Is he the same as you were? Oh no. He’s not. He’s fluffier and moister. He’s not quite as chewy. But man, does he know how to please a hungry lady such as myself. <br />
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OK, that was kind of weird. But seriously, am I the only one who had a love affair with crescent roll dough at some point? Pizza pockets. Pizza. Pizza rolls. Pizza pinwheels. And other non-pizza related goodies. Too bad those days are long gone—but my heart is thanking me for it. <br />
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Cream cheese squares were a favorite of mine in my crescent roll days. The recipe was basic—a can of crescent roll dough. A brick of cream cheese. Some sugar. Some vanilla. Some cinnamon. It all came together to make a little 8x8 pan of sheer deliciousness, trans fats and all. What could be better?<br />
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Well, my low carb, grain free cinnamon cream cheese squares, to start. They’re not exactly the same as their trans fat and refined carbohydrate-laden cousin—they’re more coffee cake-esque, but the flavor is all there, and boy is it amazing. It’s moist. It’s pretty easy to make. And even your grain and sugar loving houseguests will gobble this up like there’s no tomorrow. And you’ll smile graciously as they do so. Trust me—this stuff is amazing. <br />
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So, without further ado, here are my modified cinnamon cream cheese squares. Take a stab at them, sweets. You won’t regret it! <br />
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<a href="http://www.fluffychixcook.com/" target="_blank"><img alt="http://www.fluffychixcook.com" border="0" src="http://2.bp.blogspot.com/-cdkqKsbJgPM/U67VGxej1eI/AAAAAAAAGzU/lLr0ZV44D_k/s1600/fluffy-chix-cook-new-blog-buttom-chix-wizard-hat.png" height="187" width="320" /></a></div>
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<span style="color: #cc0000;">Cinnamon Cream Cheese Squares</span></h1>
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<span style="color: #cc0000;">by Leeann Mullen Teagno</span></h4>
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<span style="color: #cc0000;">Cut the Wheat, Ditch the Sugar </span></h4>
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<tr><td style="text-align: center;"><a href="http://www.pinterest.com/pin/118923246385223901/" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-9wjoZPuq0L0/U2tZN0M_DGI/AAAAAAAAGu4/ChUlVq5rRvQ/s1600/photo+1+%25281%2529.JPG" height="320" width="238" /></a></td></tr>
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<a href="http://www.pinterest.com/pin/118923246385223901/" target="_blank"><span style="color: #cc0000;">Pin It!!</span></a></h3>
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Ingredients</h3>
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Crust</h4>
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<li>2 C <a href="http://amzn.to/MPfkgi" target="_blank">almond flour</a></li>
<li>2 T <a href="http://amzn.to/MPeMqG" target="_blank">coconut flour</a></li>
<li>3 T sweetener (I used <a href="http://amzn.to/1g7tMaB" target="_blank">Swerve</a>)</li>
<li>6 T butter, slightly softened </li>
<li>6 egg whites, whipped until stiff (about 5 minutes)</li>
<li>1/4 tsp. <a href="http://amzn.to/1e4T3Ba" target="_blank">salt</a></li>
<li>1 tsp. <a href="http://amzn.to/MPfBzS" target="_blank">baking powder</a></li>
<li>1 tsp. <a href="http://amzn.to/1fzsAgl" target="_blank">xanthan gum </a></li>
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Filling</h4>
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<li>12 oz. cream cheese (1 ½ bricks), at room temperature</li>
<li>3/4 C sweetener (I used Swerve)</li>
<li>2 tsp. <a href="http://amzn.to/1jDk5c4" target="_blank">vanilla extract </a></li>
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Topping</h4>
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<li>1 tsp. ground cinnamon and 1/3 C sweetener (I used Swerve), mixed together</li>
<li>3 T melted butter</li>
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Directions</h3>
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<li>Preheat oven to 375 degrees and grease an 8x8 or 9x9 square cake pan. </li>
<li>In a large bowl, whisk together crust ingredients almond flour, coconut flour, sweetener, salt, baking powder and xanthan gum until evenly mixed. </li>
<li>Cut in butter by adding it in small chunks and using a pastry cutter to make a fine, crumbly meal out of it. There will be small chunks of butter remaining, but no large chunks should be visible. </li>
<li>Fold in egg whites by hand. You will lose much of the volume from the egg whites, but fold slowly and carefully. The resulting batter should be evenly mixed and somewhat fluffy in texture. </li>
<li>Place half the crust dough into the center of the greased baking dish and use a spatula to carefully and evenly distribute it throughout the bottom of the dish.</li>
<li>Par-bake the bottom crust for 10 minutes or until it begins to slightly firm up. While you wait, prepare your filling.</li>
<li>To prepare the filling, combine room temperature cream cheese with sweetener and vanilla extract. Stir or whisk well until it is all combined and smooth. </li>
<li>Remove the par-baked crust from the oven and allow to cool for about five minutes. </li>
<li>Spread the cream cheese mixture evenly over the top of the par-baked crust. </li>
<li>Carefully spread the remaining crust mixture over the top of the cream cheese layer. To avoid mixing the cream cheese in with the top crust layer, I recommend applying the top crust in small dollops all over and then smoothing them together as opposed to doing one large dollop in the middle of the dish. This will prevent the cheese from mixing into the top crust.</li>
<li>Smooth the top crust and sprinkle it evenly with all of the cinnamon and sweetener mixture. </li>
<li>Carefully pour the melted butter over the top, taking care to drizzle it all over so that it doesn’t all settle in one place. </li>
<li>Bake the dish on the middle rack for 30-40 minutes or until the top is deep golden brown and caramelized and firm to the touch. </li>
<li>Allow to cool for at least 20 minutes before slicing, or let sit over night. The squares are delicious warm or at room temperature. </li>
<li>Slice into 12 squares and enjoy. </li>
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Nutritional Information</h3>
Squares contain 3g net carbs per serving (1/12th of recipe).<br />
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<span style="color: #cc0000;"><b>The saga continues.</b></span></div>
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<span style="color: #cc0000;"><b>Join Fluffy Chix at their new nest (click on the image)...</b></span></div>
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<a href="http://www.fluffychixcook.com/" target="_blank"><img alt="http://www.fluffychixcook.com" border="0" src="http://2.bp.blogspot.com/-cdkqKsbJgPM/U67VGxej1eI/AAAAAAAAGzU/lLr0ZV44D_k/s1600/fluffy-chix-cook-new-blog-buttom-chix-wizard-hat.png" height="187" width="320" /></a></div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com38tag:blogger.com,1999:blog-1831992060030300549.post-17670042417854259022014-04-05T09:34:00.001-05:002014-04-29T02:35:58.624-05:00Low Carb Kebabs & Indian Creamed Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MBfBPUy0vgE/Uz_hp9xXOxI/AAAAAAAAGro/A6bCfagAhB8/s1600/muthi-kebabs-0055.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-MBfBPUy0vgE/Uz_hp9xXOxI/AAAAAAAAGro/A6bCfagAhB8/s1600/muthi-kebabs-0055.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb Muthi Kebabs from Buttoni's Low Carb Recipes</b></i></span></span></td></tr>
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Grab your saris girls! We're going Indian! A complete low carb Indian meal is now at your fingertips and you don't have to be a gourmet to make it authentic, either! Quick, easy, and delicious is the game plan this week. And Indian Muthi Kebabs with Indian Creamed Spinach are on the table, courtesy of my sweet friend, Peggy Hardaway of Buttoni's Low Carb Recipes.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MNuconTFoqM/Uz_hqOFmq6I/AAAAAAAAGrs/UZPVh5zAYUU/s1600/porkpatty.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-MNuconTFoqM/Uz_hqOFmq6I/AAAAAAAAGrs/UZPVh5zAYUU/s1600/porkpatty.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Pork Patties with Bacon Gravy from<br />Buttoni's Low Carb Recipes</b></i></span></span></td></tr>
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<a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> extends a warm welcome to my friend, Peggy Hardaway, cook, recipe developer, author and food blogger at <a href="http://buttoni.wordpress.com/" target="_blank">Buttoni's Low Carb Recipes</a>. More importantly, Peggy and I share Texas stompin' grounds. Peggy's a phenomenal Texas and Southern chef--and specializes in that special blend of coastal cooking, unique to the Gulf Coast. But that "ain't all" folks. Because if ethnic is where it's at for you (and it is for us about 50% of the time), then Peggy's your go-to gal!<br />
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Over the years, I've watched Peggy develop her awe-inspiring collection of over 750 low carb (Atkin's) recipes and drooled. Yes. Constantly. Drooled. She's done everything from Cajun, Texan and Southern, to Indian (her favorite) to<a href="http://buttoni.wordpress.com/?s=thai" target="_blank"> Indonesian, Thai</a> and <a href="http://buttoni.wordpress.com/?s=vietnames" target="_blank">Vietnamese</a>. And I'm telling your right now, if you've not made Peggy's Mint Sauce for use on <i>ANY</i> grilled or pan-seared meat (but especially great on lamb and beef), then stop what you're doing.<br />
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Everything. Stop it all, right now. And run.<br />
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RUN! <span style="color: #38761d;"><b><span style="font-size: x-small;">(don't walk--get the lead out!)</span></b></span><br />
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Go get <a href="http://buttoni.wordpress.com/2011/05/20/mint-sauce/" target="_blank">Peggy's Mint Sauce Recipe</a>. (I've made it easy for you. Just click on the link!) It is so fine, just thinking of it causes my mouth to water.<br />
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I also owe Peggy a debt of gratitude. Due to her culinary genius, we now have dumplings back in our low carb keto lifestyle. Life is good. You may have read these two posts from Fluffy Chix:<br />
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<a href="http://fluffychixcook.blogspot.com/2014/02/i-have-dream-aka-low-carb-dumpling-in_18.html" target="_blank">I Have a Dream (A Low Carb Dumpling in Every Pot)</a><br />
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<a href="http://fluffychixcook.blogspot.com/2014/02/creamy-low-carb-chicken-and-dumplings.html" target="_blank">Creamy Low Carb Chicken and Dumplings</a><br />
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But you can read <a href="http://buttoni.wordpress.com/?s=dumplings" target="_blank">Peggy's original dumpling recipes here</a>. These recipes will provide hours of low carb, dumpling mischief (guilt-free, of course), but Southern hijinx for certain! So without further ado...take it away, Peggy!<br />
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<span style="font-size: x-large;"><span style="font-weight: normal;"><span style="color: #cc0000;">A LOW CARB INDIAN MEAL WITH PEGGY HARDAWAY</span></span></span></h2>
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by Peggy Hardaway<br />
<a href="http://buttoni.wordpress.com/" target="_blank">Buttoni's Low Carb Recipes</a> <br />
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I am honored and delighted to do a guest post here at Fluffy Chix Cook! I’ve been following Susie’s incredible kitchen talent for quite some time! What a great cook! So I am humbled by her vote of confidence in my own cooking! You can explore more Indian dishes and over 700 other simple low-carb recipes at <a href="http://buttoni.wordpress.com/" target="_blank">Buttoni's Low Carb Recipes</a>. I’m all about EASY in the kitchen so my recipes go together fast!<br />
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Susie once mentioned she is fond of Indian food, so I thought I’d do an Indian recipe for her readers today. Indian is our favorite ethnic cuisine and I fix it at home about as often as we eat it at restaurants.. If you’re just beginning to dabble in Indian food, kebabs are a good “toe in the water”. Not usually too spicy hot! <br />
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They are my husband’s favorite Indian food, in fact! They are sometimes made with lamb, sometimes with beef. You occasionally even see Indian kebabs and meatballs made with ground chicken! <br />
<br />
You can cook these indoors, but honestly, grilling them over charcoal will achieve a tandoori oven flavor that is sublime. Once you've grilled them, you'll never cook them any other way! <br />
The bread in the picture are Mission Carb Balance whole wheat flour tortillas (3 net carbs), dry griddled a few seconds on each side in an ungreased, hot non-stick pan. I find that flavor to be very close to real <a href="http://en.wikipedia.org/wiki/Chapati" target="_blank">Indian chapatis</a>. :)<br />
<br />
<br />
<h3 style="text-align: left;">
<span style="color: #cc0000;">INDIAN MUTHI KEBABS</span></h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-twgpncL3zeU/Uz_pIOfPdGI/AAAAAAAAGsI/-SIHctx-KCo/s1600/kebabs-plate.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-twgpncL3zeU/Uz_pIOfPdGI/AAAAAAAAGsI/-SIHctx-KCo/s1600/kebabs-plate.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low Carb Muthi Kebabs make fantastic<br />Induction-friendly meals.</b></i></span></span></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>24 oz. ground beef or lamb (not too lean, or add some fat)</li>
<li>4 oz. onion, minced fine</li>
<li>2-3 T. cilantro, chopped</li>
<li>1 jalapeno pepper, seeded and chopped fine</li>
<li>½ tsp. ginger root, minced</li>
<li>1 tsp. Garam Masala (recipe below)</li>
<li>¼ tsp.each <a href="http://en.wikipedia.org/wiki/Chapati" target="_blank"> turmeric</a> and <a href="http://amzn.to/1elza9t" target="_blank">sea salt</a></li>
<li>Dash <a href="http://amzn.to/1e39gLk" target="_blank">black </a>and <a href="http://amzn.to/1e0e8Dx" target="_blank">cayenne pepper</a></li>
<li>1 small egg, beaten</li>
</ul>
<ol style="text-align: left;">
<li>Begin by placing all the ingredients (except the meat) into a food processor or blender and process until well minced. Add the meat and pulse just a few times just to mix the seasonings uniformly into the meat. Spoon out the meat mixture and form 8 kebabs around water-soaked kebab sticks. Or you can just form into 8 small patties. If using kebab sticks, be sure to soak them in water for 30 minutes before loading them with meat to prevent burning over your charcoal fire. Each kebab will be approximately 3 oz. </li>
<li>Prepare charcoal fire and when coals are ready, grill the kebabs over hot coals for about 8-10 minutes on a side. Time will vary depending on how hot your fire is and how far the meat is from the coals. </li>
</ol>
<br />
<span style="color: #38761d;"><span style="font-size: x-small;"><b>MUTHI KEBAB NUTRITIONAL INFO: Makes 8 kebabs, each contains:</b></span></span><br />
237.6 calories<br />
15.2 g fat<br />
1.46 g carbs<br />
.29 g fiber<br />
22.5 g protein<br />
418 mg sodium<br />
<b>1.17 g net carbs</b><br />
<b> </b> <br />
23% RDA Vitamin B6, 97% B12, 28% iron, 31% niacin, 25% phosphorous, 16% riboflavin, 335% selenium, 66.8% zinc and 288 mg potassium<br />
<br />
<br />
<h3 style="text-align: left;">
<span style="color: #cc0000;"> GARAM MASALA</span></h3>
<span style="font-size: x-small;"><span style="color: #38761d;"><i>This is my version of Garam Masala. I have found it to be good in all curries, on all grilled meats and even on broiled or grilled seafood. You’ll love having this blend in your spice rack!</i></span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R1dUx1KlhMo/Uz_pHzNWL9I/AAAAAAAAGsA/Mwz0bdmCq_k/s1600/garam-masala.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-R1dUx1KlhMo/Uz_pHzNWL9I/AAAAAAAAGsA/Mwz0bdmCq_k/s1600/garam-masala.jpg" height="320" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Garam Masala from Peggy Hardaway</span></b></i></span></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>6 T. <a href="http://amzn.to/1egVK42" target="_blank">coriander seeds</a></li>
<li>3 T. <a href="http://amzn.to/1oAB3tG" target="_blank">cumin seeds</a></li>
<li>2 T. <a href="http://amzn.to/1e39gLk" target="_blank">black peppercorns</a></li>
<li>1 T. <a href="http://amzn.to/1mRsRU2" target="_blank">whole cardamom pods</a> (outer part and seeds inside)</li>
<li>5 small <a href="http://amzn.to/1lHbZiN" target="_blank">cinnamon sticks</a> broken into small pieces</li>
<li>2 tsp. <a href="http://amzn.to/1ilMwpy" target="_blank">whole cloves</a></li>
<li>1 <a href="http://amzn.to/1egW42L" target="_blank">whole nutmeg</a>, grated (about 1 tsp)</li>
</ul>
<ol style="text-align: left;">
<li>In a dry skillet, over low heat, heat the first 6 spices until they become very fragrant. Don’t get distracted, or they will scorch and you’ll have to throw them out and start all over! Turn off heat. </li>
<li>When cool, using a spice/coffee grinder, grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt. Add grated nutmeg at this point. When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries. It’s great on charcoal grilled, buttered fish and chicken, too!</li>
</ol>
<span style="color: #38761d;"><b><span style="font-size: x-small;">GARAM MASALA NUTRITIONAL INFORMATION: Each teaspoon contains:</span></b></span><br />
6 calories<br />
.31 g. fat<br />
1.1 g. carbs<br />
.6 g. fiber<br />
.23 g. protein<br />
<b>.5 g. NET CARBS</b><br />
<br />
<br />
<h3 style="text-align: left;">
<span style="color: #cc0000;">INDIAN CREAMED SPINACH</span></h3>
<i><span style="color: #38761d;"><span style="font-size: x-small;">I always serve anything Indian with Indian Creamed Spinach. I’m so
excited we now have not one, but TWO new Indian grocery stores that just
opened up in my fairly small town. So I can purchase frozen paneer
cubes (homemade cheese) that can be added to this dish! Four cubes of
cheese will add 80 calories, 5 g fat, o carbs, 0 fiber, 7 g protein and
40 mg sodium to your total numbers.</span></span></i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zGACzU5RsR4/Uz_pII7GwjI/AAAAAAAAGsM/XosAgwhOt2c/s1600/indian-creamed-spinach%252Cjpg.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-zGACzU5RsR4/Uz_pII7GwjI/AAAAAAAAGsM/XosAgwhOt2c/s1600/indian-creamed-spinach%252Cjpg.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb Indian Creamed Spinach from<br /> Buttoni's Low Carb Recipes</b></i></span></span></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>2 T. butter</li>
<li>2 oz. yellow onion</li>
<li>16 oz. frozen chopped spinach</li>
<li>1 c. water</li>
<li>3 oz. cream cheese</li>
<li>1/3 c. heavy cream</li>
<li>1 tsp. Garam Masala (recipe above)</li>
<li>¼ tsp. minced ginger root</li>
<li>½ c. chopped cilantro, fresh</li>
<li>½ seeded jalapeno chopped</li>
</ul>
<br />
<ol style="text-align: left;">
<li>Melt the butter in a skillet. Slice onion and sauté until tender. Add spinach and water, cover and simmer just until spinach is done (about 5 minutes). Drain off any remaining water. </li>
<li>Add cream cheese, stir and melt. Add spices and jalapeno and lower heat. Stir in cream. Simmer until flavors have well-blended stirring several times. Season with salt and pepper. Pop into a 350º oven for 15-20 minutes. </li>
</ol>
<br />
<br />
<span style="color: #38761d;"><b><span style="font-size: x-small;">CREAMED SPINACH NUTRITIONAL INFO: Makes 4 servings each contains</span></b></span><br />
193 calories<br />
16.4 g fat<br />
7.9 g carbs<br />
3.9 g fiber<br />
<b>4.0 NET CARBS</b><br />
197 g sodium<br />
<br />
****************************************<br />
<br />
Whew! I don't know about you but my mouth is watering and my tummy thinks my throat's been cut! These delicious and totally low carb, keto-licious Indian recipes from Peggy Hardaway are fantastic. We can't wait for you to try them, then be sure to leave a comment below, so that Peggy will feel the love!<br />
<br />
<a href="http://buttoni.wordpress.com/" target="_blank">Be sure to follow Buttoni's Low Carb Recipes</a><br />
<br />
<a href="https://www.facebook.com/peggy.hardaway.73?fref=ts" target="_blank">Friend Peggy on Facebook</a><br />
<br />
<a href="http://stalkerville.net/profile/buttoni/" target="_blank">Follow Peggy on Chowstalker</a><br />
<br />
Peggy has been a contributing author in the popular Low-Carbing Among Friends Series:<br />
<a href="http://amzn.to/1ehc1WG" target="_blank">Volume 1</a><br />
<a href="http://amzn.to/1e0yj49" target="_blank">Volume 2</a><br />
<a href="http://amzn.to/1lHmuCv" target="_blank">Volume 4</a><br />
<a href="http://amzn.to/1fVrE6O" target="_blank">Volume 5</a> <br />
<br /></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1831992060030300549.post-16696715701749584922014-04-01T10:05:00.006-05:002014-04-05T06:10:57.809-05:00Join The New Low Carb Keto Recipe Club on Facebook<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--xZuxTaglYE/UzrUEVrKfYI/AAAAAAAAGqk/0d_wMtWQq6A/s1600/low-carb-keto-recip-club.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/--xZuxTaglYE/UzrUEVrKfYI/AAAAAAAAGqk/0d_wMtWQq6A/s1600/low-carb-keto-recip-club.JPG" height="128" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">The new Facebook Recipe Club - Low Carb Keto Recipe Club from Carolyn Ketchum,<br />Maria Emmeric Leeann Teagno, Melissa Sevigny,<br />and me-Susie T. Gibbs (aka Sooze Gibbs)</span></b></i></span></td></tr>
</tbody></table>
<br />
I'm super-excited to announce this!!! My friends Carolyn Ketchum of <a href="http://alldayidreamaboutfood.com/" target="_blank">All Day I Dream About Food</a>, Maria Emmerich of <a href="http://mariamindbodyhealth.com/" target="_blank">Maria, Mind | Body | Health</a>, Leeann Teagno of <a href="http://www.cutthewheat.com/" target="_blank">Cut The Wheat, Ditch The Sugar</a> and Melissa Sevigny of <a href="http://www.ibreatheimhungry.com/" target="_blank">I Breathe I'm Hungry</a> have teamed-up to make a terrific <a href="https://www.facebook.com/groups/527943713980686/" target="_blank">Low Carb Keto Recipe Club</a> on Facebook. If you haven't joined already, I really encourage you to come join us today for fantastic recipes from the leaders in Low Carb, Keto, Paleo and Primal nutrition!! Can't wait to see your smilin' faces!<br />
<br />
<h3 style="text-align: left;">
And if you need more links here you go!</h3>
<br />
<a href="https://www.facebook.com/groups/527943713980686/" target="_blank">Low Carb Keto Recipe Club</a><br />
<br />
<a href="http://fb.me/fluffychixcook" target="_blank">Fluffy Chix Cook on Facebook</a><br />
<br />
<a href="http://www.pinterest.com/fluffychixcook" target="_blank">Fluffy Chix Cook on Pinterest</a> <br />
<br />
<a href="http://www.twitter.com/fluffychixcook" target="_blank">Fluffy Chix Cook on Twitter</a><br />
<br />
<a href="http://fb.me/fdhdfood" target="_blank">Fast Days Healing Days on Facebook</a><br />
<br />
<a href="http://fb.me/soozegibbs" target="_blank">Friend me (Sooze Gibbs) on Facebook!</a><br />
<br />
<br />
(Oh and one last teeny weeny thing, please? Don't forget to "FOLLOW" this site by either clicking on the "JOIN THIS SITE" button to the right (in the sidebar), or choosing to follow us by email. Any updates from FCC will deliver directly to you inbox! Score!!)<br />
<br />
Thank you and now, back to your regularly scheduled programming! :D <br />
<br /></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1831992060030300549.post-210338106817633852014-03-28T10:49:00.001-05:002014-10-01T05:11:52.065-05:00Best Low Carb Pecan Pie Tartlets - EVAH!<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>BEST Low Carb Pecan Pie Tartlets<br />by Soren Schreiber-Katz at the Just Fork It blog</i></b></span></span></td></tr>
</tbody></table>
Soren Schreiber-Katz, food blogger and recipe developer at the <a href="http://bit.ly/JustForkIt" target="_blank">Just Fork It Blog</a>, talks low carb pecan pie tartlets (aka pecan tassies for all our Southern-folk reading today) with Susie T. of Fluffy Chix Cook.<br />
<br />
Soren gives up her family recipe–and includes a gorgeous, mouth-watering, step-by-step guide to making her Best Low Carb Pecan Pie Tartlets – EVAH–complete with yummy pictures! And trust us. They truly are “best evah!” Does a fluffy chix lie about something this important? So do you want to learn how to cook delicious low carb desserts? And have you been searching for the absolute <b><i>BEST</i></b> low carb pecan pie tartlets? Because if you have, Soren has the solution!<br />
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<a name='more'></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0YT1sJjj9sk/UzWPkIIwGgI/AAAAAAAAGp4/XHT02HIZHNE/s1600/7_final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-0YT1sJjj9sk/UzWPkIIwGgI/AAAAAAAAGp4/XHT02HIZHNE/s1600/7_final.jpg" height="200" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Drool-worthy, Best LOW CARB Pecan Pie Tartlets (aka low carb pecan tassies)<br />taste like the real-deal, high-carbage counterpart.</b></i></span></span></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cVEolMu9JJ4/UzWZauZks2I/AAAAAAAAGqM/gzLP1Evp2fo/s1600/Soren.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-cVEolMu9JJ4/UzWZauZks2I/AAAAAAAAGqM/gzLP1Evp2fo/s1600/Soren.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Soren Screiber-Katz of Just Fork It</b></i></span></span></td></tr>
</tbody></table>
Thank you Soren for sharing this wonderful low carb, keto-liciously delicious recipe with us! <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> is truly blessed to have friends like you and <a href="https://www.facebook.com/healthytransitionsdiet" target="_blank">Misty Humphrey</a> (remember <a href="http://fluffychixcook.blogspot.com/2014/03/digestion-relief-shhhhhhh-can-we-say.html#uds-search-results" target="_blank">Misty’s Kimchi recipe</a> and her informative talk on how to restore gut-health). These sweet ladies have been so willing, accomodating and gracious to extend their time, while I’m going through a bit of therapy. Many, many thanks, ladies!!!!<br />
<br />
I hope you will be sure to support their work and visit their websites and friend them on facebook. You will see the contact links for Soren Schreiber-Katz and Misty Humphrey at the end of this great guest blog! But one thing I do want to mention…if you haven’t visited <a href="http://bit.ly/JustForkIt" target="_blank">Just Fork It</a> yet, you should do it immediately.<br />
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<span style="color: #cc0000;">IMMEDIATELY!</span><br />
<br />
There! I said it. <br />
<br />
I don’t know if Soren gets her cooking skills from her granny, or from heaven, but her <a href="http://justforkit.blogspot.com/2013/09/quick-pickle-easy-spicy-cucumber-recipe.html" target="_blank">quick spicy pickles</a> really make a low carb sandwich! Also, Soren's <a href="http://justforkit.blogspot.com/2013/12/its-really-easy-being-green-when-youre.html" target="_blank">easy-being-green greens</a> are the stuff that make for sweet, Southern dreams. It’s hard to believe you’re on a diet when you get to enjoy amazing low carb foods like these and more at Just Fork It!<br />
<br />
Soren Schreiber-Katz and I have known each other for many years from our days in the <a href="http://www.lowcarbfriends.com/" target="_blank">LCF</a> (a low carb support board), Help & Recipe Discussion room. She would come in with these recipes that were just jaw-droppers. I mean, really—jaw-droppers!<br />
<br />
Soren’s Best Low Carb Pecan Pie Tartlets are an example of the kind of gorgeous recipes she creates. And even though they are truly “<i><b>the best</b></i>” (and let’s face it—there are a lot of recipes out there “claiming” that title), Soren remains humble and down to earth. And genuine! Soren is the real-deal!<br />
<br />
Fluffy Chix Cook is so excited to bring you this guest post by Soren for Best Low Carb Pecan Pie Tartlets (aka Best Low Carb Pecan Tassies—cuz let’s face it folks, you’re in the South now and any self-respectin’ <a href="http://fluffychixcook.blogspot.com/2014/02/low-carb-chicken-pot-pie-deconstructed.html" target="_blank">DFSW</a> (look it up…you KNOW what that means by now) would have to call it like she sees it and a pecan tassie by any other name …well…Will it still taste as sweet? You’ll have to be the judge. (But, psssst…WE think so!)<br />
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<h3 style="text-align: left;">
<span style="color: #cc0000;">Welcome Soren Schreiber-Katz of Just Fork It blog!</span></h3>
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Best Low Carb Pecan Pie Tartlets - EVAH!</h3>
<div style="text-align: left;">
<i>by Soren Screiber-Katz</i></div>
<div style="text-align: left;">
<a href="http://bit.ly/JustForkIt" target="_blank"><b>Just Fork It </b></a></div>
<div style="text-align: left;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Southern BEST Low Carb Pecan Pie Tartlets<br />by Soren Schreiber-Katz of Just Fork It blog are<br />TLF (To Live For)</i></b></span></span></td></tr>
</tbody></table>
I lived in the South for a while when I was a teenager, and I had a wonderful step-grandmother who would BAKE when she knew we were coming over. Louise was a GREAT baker!<br />
<br />
Not sure if I loved pecan (peh-cahn... seriously, what are you, heathens?) pie before, but I sure love it now!<br />
<br />
Pecans are fantastic little nutrition bombs—Oleic acid to help decrease overall cholesterol and raise the "good" (HDL) cholesterol (you know the ratio of bad to good is really a key number, right?); ellagic acid, vitamin E, beta-carotene, lutein—great at removing O2-free radicals from the system; and lots of B-complex vitamins, as well as minerals like potassium, calcium, zinc, and iron. <br />
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<div style="text-align: left;">
Plus, they're super yummy, which I'm all about (you are what you eat :) ). These pecan pie tartlets are a hit with EVERYONE I know—they're amazed they are sugar free! It's one of those recipes that totally works, reliably, every time, even if you mess with it, or just plain mess it up a bit. <span style="color: #38761d;"><b>#noshame</b></span></div>
<br />
So, the issue at hand is this—pecan pie is based on a filling made with corn syrup. Don't even get me started, right?<br />
<br />
My other issue is—low carb pie crusts. I find most of the nut-crusts for low-carb cheesecakes are <i>fine</i>, but they serve a different purpose: as a sturdy base for the cake (and frankly, I'm ok with crustless LC cheesecake anyway).<br />
<br />
However, the purpose of a tart crust is to become an integral part of the tart—it needs to have some crispness, and it also has to go higher up the sides of the baking vessel than a cheesecake crust does (which only has to cover the seam in the spring form pan, basically). Also, it helps if it tastes like a shortbread cookie. Mmmmm….cookies. <br />
<br />
Um, where was I… oh, right. Pecan pie tartlets.<br />
<br />
So, with this in mind, I did my due diligence (read: googled a lot) and I think I've found (and of course, tweaked) a couple of great recipes to come up with a truly wonderful pecan pie tartlet. The crust is like a shortbread cookie, the coconut flavor isn't huge, and adds to the overall nuttiness of the tarts. <span style="color: #38761d;"><b>#yum</b></span><br />
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The filling is totally easy, and really tastes <i>exactly</i> like the real deal. You’ll never miss the sugar.<br />
<br />
<b>Note:</b> You will need a few "specialty" items, but they're good to have on hand for Low Carb cooking: coconut flour, carbalose flour (if you like that), isomalt (easy to find online and in places that sell candy-making supplies), and other granulated sweeteners (or just use Splenda. I prefer xylitol for a lot of LC cooking lately, but that's just me).<br />
<br />
<b>Another Note:</b> I like tiny food—especially for parties. Tiny food also helps with portioning. You can absolutely make this into a full size pecan pie. I'd say use a 9" glass pie dish, spray it well to make sure everything comes out, and keep your eye on the baking time.<br />
<br />
<b>Last Note:</b> I made HALF this recipe and it made 12 good size mini tarts (it made 12 in one pan and 2 in a pan with a slightly smaller mini tart size; I made it again all in the second pan and I got 16). The full recipe will for sure make 24 tartlets.<br />
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<tr><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;"></span></b></i></span><br /></td></tr>
</tbody></table>
<h3 style="text-align: left;">
<span style="color: #cc0000;">Best Low Carb Pecan Tartlets</span></h3>
<i>By Soren Schreiber-Katz</i><br />
<a href="http://bit.ly/JustForkIt" target="_blank"><b>Just Fork It Blog</b></a><br />
<br />
Serving Size: 1 Tartlet Yield: 24 tartlets (For 9" pie: Multiply this out if you made a whole pie, and then re-divide it by the number of slices you cut evenly)<br />
Prep Time: 30 Minutes<br />
Cooking Time: <br />
<br />
<br />
<b>For the Crust</b><br />
<ul style="text-align: left;">
<li>1/2 c <a href="http://amzn.to/MPfkgi" target="_blank">almond flour</a> (ground almonds is fine, and they can be all white or with skins)</li>
<li>1/2 c <a href="http://amzn.to/MPeMqG" target="_blank">coconut flour</a></li>
<li>pinch of <a href="http://amzn.to/1elza9t" target="_blank">sea salt</a>--or regular table salt. (Not the crunchy stuff)</li>
<li>1/4 tsp <a href="http://amzn.to/1mtAPU7" target="_blank">guar gum</a> or <a href="http://amzn.to/1fzsAgl" target="_blank">xanthan gum</a> (or a mix if you use that, which I do)</li>
<li>2 large eggs</li>
<li>1 stick (1/4c) unsalted butter, melted and cooled a wee bit</li>
<li>1 tsp <a href="http://amzn.to/1jDk5c4" target="_blank">vanilla extract</a> (up to 1Tbsp, if you really like vanilla).</li>
<li>1/4 c granulated <a href="http://amzn.to/1dUhoeg" target="_blank">Splenda</a>--<a href="http://amzn.to/1g7tMaB" target="_blank">Swerve, granular</a> or equivalent in liquid sweetener if you use that, to taste.</li>
<li>24 spot mini muffin pan (or, 2 twelve-spot ones). If using silicon pans, have a cookie sheet they can sit on.</li>
<li><a href="http://amzn.to/1pBwHxB" target="_blank">Non-stick spray</a>, or whatever you usually use in these situations (but DO use something, because you don't want these to stick, and they can—lots of sticky stuff inside that can bubble over).</li>
</ul>
<br />
<b>Ingredients for the Filling</b><br />
<ul style="text-align: left;">
<li>2 large eggs</li>
<li>1 cup mock corn syrup <br />(About MOCK CORN SYRUP: Made with<a href="http://amzn.to/P90vGs" target="_blank"> isomalt.</a> Combine 3 parts isomalt to 1 part water (3:1) and melt in a small pot on the stove, until just melted and combined. Let cool a bit. Can be stored in the fridge seemingly forever. BUT, it will recrystalize. DON'T FREAK OUT. Just melt it again SLOWLY in the microwave (check it every few seconds, or you will have a big sticky melty mess… don’t ask how I know…) or in a pot when you need it).</li>
<li>¼ cup granulated sweetener of choice (Splenda, <a href="http://amzn.to/1g7uaGj" target="_blank">Xylitol</a>, <a href="http://amzn.to/QnFqJL" target="_blank">Erythritol</a>, Swerve, they all seem to work)</li>
<li>½ cup equivalent of <a href="http://amzn.to/1larddp" target="_blank">liquid Splenda</a> (or more of the granulated above)</li>
<li>2 tablespoons <a href="http://amzn.to/1jDmovI" target="_blank">carbalose flour</a>, <a href="http://amzn.to/1g7uXa1" target="_blank">Carbquik</a>, <a href="http://amzn.to/MPf1lG" target="_blank">oat fiber</a>—or <a href="http://amzn.to/1mez4dy" target="_blank">gluten-free oat bran</a> (ground after measuring), or 1 1/2 teaspoon coconut flour (this helps give the filling body)</li>
<li>1/8-1/4 teaspoon sea salt</li>
<li>1tsp of vanilla extract (or 1 tablespoon, if you're really into vanilla)</li>
<li>1 ½ cups <a href="http://amzn.to/1maZuZM" target="_blank">pecans</a> (reserve 24 whole halves for the tops of the tartlets), chop remaing pecans. If you only have chopped, that's ok. If you only have halves, pick out the nice ones and chop the rest.</li>
</ul>
<br />
<b>Tweaks: </b>you could add 3-4oz <a href="http://amzn.to/1dUjR8y" target="_blank">unsweetened melted chocolate</a> (adjust sweetness to taste), and/or 2T bourbon... my nutritional counts don't include these, though.<br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350°.</li>
<li>Mix the dry ingredients together in a medium sized bowl.</li>
<li>Melt the butter and let it cool a bit. Whisk the eggs and the Splenda (or whatever sweetener you are using), and slowly add the butter in, and then pour all the wet into the dry.</li>
<li>Mix everything well. A wooden spoon or spatula should be fine.</li>
<li>Once everything is moist, prepare the tart pan(s): spray with the non-stick spray (don't skimp).</li>
<li>Take about 2tsp to 1T of crust mixture, and press into the mini muffin cavities. You should probably measure it all out to make sure you have it evenly divided first.</li>
<li>Then, using your thumbs, or fingers, or if you have a tool specially for this (I know some of you do!), mush the crust into the bottom and up the sides of the muffin cavities till it comes to the top, and it's ok to have a little extra up there.</li>
<li>Bake at 350° for about 8 minutes. Remove and cool.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BsbNzLCD3LU/UzWPiJrrdlI/AAAAAAAAGpU/2B5t8YJaUJE/s1600/1_unbaked-tartlet-shells.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-BsbNzLCD3LU/UzWPiJrrdlI/AAAAAAAAGpU/2B5t8YJaUJE/s1600/1_unbaked-tartlet-shells.jpg" height="192" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Eight of the mini tart shells. Try to get good definition in the corners and right up the sides.</b></i></span></span></td></tr>
</tbody></table>
<br />
Try to be neat about it, if you can. This might also be fun for kids, and their magic little fingers.<br />
<br />
Once
you have that all done, bake in the oven for maybe 8 minutes. You
don't want it too brown, just getting a head start on the cooking.<br />
<br />
Take the pan out and let it cool.<br /><br /><br />
<br />
</li>
<li>Increase oven heat to 375°.<br /><br /><br /><b>Now make the filling:</b><br />
Pick out the nice pecan halves for
the tops of the tartlets. Chop the rest of the pecans (not into dust,
just a nice medium chop).<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2qfaWDSwYso/UzWPiRA30xI/AAAAAAAAGpo/HGXFIyK5hQU/s1600/2_chopped-pecans.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-2qfaWDSwYso/UzWPiRA30xI/AAAAAAAAGpo/HGXFIyK5hQU/s1600/2_chopped-pecans.jpg" height="292" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">The pecans (I'm making a 1/2 recipe here) with some set aside for the tops and the rest chopped.</span></b></i></span></td></tr>
</tbody></table>
<br />
Set the whole pecans and chopped pecans aside.<br />
<br />
<br /><br /><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CIUTkOyjsho/UzWPiYpVqvI/AAAAAAAAGpY/Det3g--mc00/s1600/3_filling.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-CIUTkOyjsho/UzWPiYpVqvI/AAAAAAAAGpY/Det3g--mc00/s1600/3_filling.jpg" height="348" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Yes, I used the same bowl. Really, no big deal. This has everything except the syrup in it.</b></i></span></span></td></tr>
</tbody></table>
<br />
<br />
Mix
the other ingredients for the filling (isomalt syrup, sweeteners,
flour, salt, vanilla, eggs) well, and add the pecans to this, stir to
combine.<br /><br /><br /><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c3jAWLX1fis/UzWPiw0gk9I/AAAAAAAAGpk/lIaW60Z7eLM/s1600/4_filling-with-nuts.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-c3jAWLX1fis/UzWPiw0gk9I/AAAAAAAAGpk/lIaW60Z7eLM/s1600/4_filling-with-nuts.jpg" height="343" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">This has everything including the chopped pecans.</span></b></i></span></td></tr>
</tbody></table>
<br /><br /><br /><br /><br /><b>Making the tartlets:</b>.<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hhC1kURNkV0/UzWPklpic7I/AAAAAAAAGqA/U8AbEnmnq80/s1600/5_unbaked-filled-shells.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-hhC1kURNkV0/UzWPklpic7I/AAAAAAAAGqA/U8AbEnmnq80/s1600/5_unbaked-filled-shells.jpg" height="252" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Filled tartlets (see how the shells shrunk?) with nice halves on top.</span></b></i></span></td></tr>
</tbody></table>
</li>
<li>Add 2 teaspoons filling to each par-baked shell (shells won't be browned or done yet). You'll have
to eyeball this. You want it to come pretty much to the top. (I use a teaspoon out of the silverware drawer.)<br /><br />Make sure each spoonful has liquids and solids in it.<br /><br />Top each tarlet with a lovely pecan half and press lightly into the top.<br /><br /><br /><br /><br /><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-y8bjK2_rKE4/UzWPj4v1hwI/AAAAAAAAGp0/BFKQ1TcFvtU/s1600/6_baked-filled-shells.jpg" height="250" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Baked and caramelized and delicious. And HOT. Very Hot!</b></i></span></span></td></tr>
</tbody></table>
</li>
<li>Bake at 375° for 20-30 minutes, depending on your oven. Mine was 20.<br />
Keep an eye on it, just bake till the filling is set.<br />
<br />
(Hint: you may want to set the tart pan on a foil-lined baking sheet to catch any spill-overs should they occur.)<br /><br /><br /><br /><br /><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0YT1sJjj9sk/UzWPkIIwGgI/AAAAAAAAGp4/XHT02HIZHNE/s1600/7_final.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-0YT1sJjj9sk/UzWPkIIwGgI/AAAAAAAAGp4/XHT02HIZHNE/s1600/7_final.jpg" height="200" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Sixteen mini tartlets made from 1/2 the recipe.</span></b></i></span></td></tr>
</tbody></table>
</li>
<li>When they come out, let them cool a bit (hot sugar-substitute, ouch)
and then carefully wedge the tartlets out of their cavities, using a
butter knife or an offset spatula or tiny fork. They should come out
ok. <br />
<br />
If the filling bubbled over, it will be sticky, so do this while they are warm so they come out. Let them cool fully on a rack. Enjoy!</li>
</ol>
<br />
<span style="color: #cc0000;"><b>PS: these freeze pretty well too!</b></span><br />
<br />
<br />
<b>Serving Suggestions:</b> Serve with low carb whipped cream or low carb ice cream and a cup of hot, rich coffee.<br />
<br />
<b>Nutritional Information</b><br />
Per Tartlet: 141 calories; 10g fat(61% calories from fat);41mg cholesterol;40mg sodium;38mg potassium; 11g total carbohydrate; 9g fiber; 3g protein; 2g Net Carbohydrate; 2-3% of a lot of your other nutrients (calcium, iron, zinc, vitamin A, and various B vitamins)<br />
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Recipe and photos courtesy of Soren Schreiber-Katz<br />
Copyright © 2014 Just Fork It. All rights reserved. <br />
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For more recipes from Soren and Just Fork It, please be sure to visit her blog and friend her on facebook:</h4>
<br />
<a href="http://bit.ly/JustForkIt" target="_blank">Just Fork It Blog </a><br />
<a href="https://www.facebook.com/soren.schreiber.katz?fref=ts" target="_blank">Soren Screiber-Katz on Facebook</a><br />
<br />
<br />
<br />
For more recipes and low carb, paleo-primal, keto diet coaching, visit Misty Humphrey on her website:<br />
<br />
<a href="http://www.free-healthy-diet-plans.com/" target="_blank">Healthy Transitions</a><br />
<a href="https://www.facebook.com/healthytransitionsdiet" target="_blank">Healthy Transitions Fan Page on Facebook</a> (be sure to "like" Misty's fan page)<br />
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Copyright © 2014 Fluffy Chix Cook. All Rights Reserved.</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com8tag:blogger.com,1999:blog-1831992060030300549.post-583534595579819122014-03-15T13:05:00.000-05:002014-03-15T14:22:52.213-05:00Great Low Carb Potato Substitutes<div dir="ltr" style="text-align: left;" trbidi="on">
Let's face it, low carb and keto, paleo and primal living isn't always easy or clear cut. People talk, you hear things. And it isn't always the "correct" information. This is especially true to the newbie. You're filled with questions and indecision. Sometimes your head reals with questions! And you want to be quick to know what's legal and what makes a great tasting substitute for your formerly well-loved foods...like potatoes!<br />
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Everyone wants to know the best substitute for potatoes! What is the lowest carb potato substitute on the face of the earth? How many calories do the low carb/keto potato substitutes have? Are low carb potato substitutes primal or paleo? Are they diabetic friendly? And just how many carbs in each keto potato substitute compared to each other?<br />
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Well, <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> took your questions seriously! We created this nifty little chart arranged by order of the net effective carbohydrate for each low carb/keto potato substitute.<br />
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<h2 style="text-align: center;">
<span style="color: #cc0000; font-size: large;">Net Carbs = g Total Carbs - g Fiber</span></h2>
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Net effective carbohydrates or Net Carbs for short are expressed in grams and is a simple equation. Take the total carbs and subtract the fiber (don't worry at this point if the fiber is soluble or insolube...take the total fiber content). That's the Net Carb count for a food and is thought by many to equal the amount of carbohydrate capable of acting upon blood sugar and insulin production. In other words, net carbs tell us how big of a blood sugar spike we might expect after a meal. Diabetics use this type of information to determine serving size, and medication amounts (if they control their numbers with medicine).<br />
<br />
We tend to use raw weight measures (preferring scale measurements in ounces or grams) as opposed to volume measurement (measuring cups or spoons). Anyone who has tried to measure a cup of raw lettuce or spinach will understand why an absolute weight is preferable to a volume measure.<br />
<br />
Equally, raw measure is more consistent than cooked measures. 1 cup of raw baby spinach will weight much less than 1 cup of cooked baby spinach. And when measuring the cup of cooked spinach, did you quickly and lightly saute it? Or did you cook it until it was mush! Because you can pack a higher quantity of that well-cooked baby spinach into a cup than you can of lightly cooked or raw baby spinach. And those amounts will all have a different weight.<br />
<br />
But if you know how much 3 ounces of a raw ingredient weighs (3 ounces is a standard serving size for vegetables), then you eat the amount that turns out, once it's cooked to your desired level of doneness. Right?<br />
<br />
So here's an infographic for common low carb/keto potato substitutes along with the nutritional information about each ingredient. Each potato sub is based on 3 ounces of raw measurement. Remember portion distortion runs rampant and can make or break your carb count. 3 ounces of rutabaga isn't much--but 3 ounces of sliced radishes sure looks like a lot more!<br />
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Hope this helps and feel free to share with friends!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ryqEaX9LSpI/UySVgLj6AtI/AAAAAAAAGa8/nvbnHj4y-jQ/s1600/3-ounce-low-carb-potato-substitution-comparison-chart.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ryqEaX9LSpI/UySVgLj6AtI/AAAAAAAAGa8/nvbnHj4y-jQ/s1600/3-ounce-low-carb-potato-substitution-comparison-chart.png" height="288" width="400" /> </a></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>(Click On Image To Enlarge)<br />Common Keto, Low Carb, Paleo & Primal Potato Substitutions</b></i></span></span></td></tr>
</tbody></table>
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Copyright © 2014 Fluffy Chix Cook. All rights reserved. <br />
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com8tag:blogger.com,1999:blog-1831992060030300549.post-10926764808373486632014-03-12T12:54:00.000-05:002014-03-14T09:02:43.605-05:00Digestion Relief -- Shhhhhhh -- Can We Say, Constipation?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-small;"><span style="color: #cc0000;"><i><b>Occasional Irregularity Strikes Us All At Some Time in Our Low Carb Journey! </b></i></span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-D6wSx61RPG4/UyCT9_Zv88I/AAAAAAAAGXo/yE5pA2-PBEk/s1600/logo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-D6wSx61RPG4/UyCT9_Zv88I/AAAAAAAAGXo/yE5pA2-PBEk/s1600/logo.jpg" height="190" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Misty Humphrey of Healthy Transitions is a certified<br />holistic nutrition coach who gives empathy, support,<br />and shows you how to reclaim health!</b></i></span></span></td></tr>
</tbody></table>
Thanks to my dear friend, <a href="http://www.free-healthy-diet-plans.com/misty-humphrey.html" target="_blank">Misty Humphrey</a>, certified holistic nutritionist and health coach, you will finally be able to answer the question of how to tame your gut and end constipation while following a low carb-keto, paleo and primal lifestyle. Misty will tell you some of the main causes for constipation and teach you how to tame those mean grumblies once and for all. Misty will give you the full poop on poop! So don't miss a word and take notes! You never know when you will face a bout of occasional irregularity.<br />
<br />
Please be sure to <a href="http://www.free-healthy-diet-plans.com/" target="_blank">visit Misty at Healthy Transitions</a>, where you can find free online diet plans of many different persuasions (cuz face it, there's no one-size-fits-all-lifestyle-solution)...and the best part of all is that you can <a href="http://www.free-healthy-diet-plans.com/online-weight-loss-coach.html" target="_blank">hire Misty to become your personal wellness coach and holistic nutrition counselor</a>. She tailors meal plans and gives recipes to fit your exact nutritional needs!<br />
<br />
And Misty doesn't counsel from a "high in the ivory towers position." She knows what it's like to battle disease, weight, and all the issues that come with being sick and fat. Misty has successfully maintained an 85+ weight loss and brings empathy and caring to her practice. She shows us how to "be an example of disease prevention not disease maintenance. Eat well feel well!"<br />
<br />
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<a href="https://www.facebook.com/healthytransitionsdiet" target="_blank">Follow Misty on Facebook</a> <br />
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<a href="http://www.linkedin.com/pub/misty-humphrey/27/1/528" target="_blank">Join Misty on LinkedIn</a> <br />
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<br />
<b><span style="font-size: small;"><span style="color: #cc0000;">So Join Us a We Discuss: Digestion Relief, the Constipation Report!</span></span></b><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WYh6IxoXA_8/UyCeQr_PhTI/AAAAAAAAGYc/ufinfa2-Pt4/s1600/misty.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-WYh6IxoXA_8/UyCeQr_PhTI/AAAAAAAAGYc/ufinfa2-Pt4/s1600/misty.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Misty Humphrey, CHNC - then and now! </span></b></i></span></td></tr>
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Are you a low carber who just can’t seem to get your digestion under control? I know your bloat! I suffered from chronic constipation my entire life. Interestingly enough, so did my Father and now, one of my Sisters. Some might chalk it up to genetics as so often we hear and to some degree this is truth. However, I once heard a saying that made complete sense; “While genetics can load the gun, lifestyle pulls the trigger”. You may have genetic predispositions but lifestyle can turn genes on and off much like a light switch. <br />
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There are many signs and symptoms of digestive disruption and if you visit your local health food or vitamin store or throw a post on your favorite forum, you will hear a variety of different remedies from increase your fiber to push the magnesium to drink salt water until you have excruciating cramps. Your elimination does not have to be a violent one so I recommend a gentle enema or vitamin c to bowel tolerance rather than the salt flush. <br />
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What is right for someone else may not be right for you so take pause and ask yourself a few questions before you run out and purchase a remedy that just cleans you out and leaves you wiped out:<br />
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<ul style="text-align: left;">
<li>Do I consume enough bacteria and fiber containing foods?</li>
<li>Do I consume enough foods to support and feed my internal bacteria?</li>
<li>Do I have slow emptying of the GI Tract? (Is Peristalsis working properly)</li>
<li>Am I properly hydrated?</li>
<li>Do I get enough exercise?</li>
<li>Do I have an exorbitant amount of stress?</li>
<li>Could I have food allergies?</li>
<li>Could I have parasites?</li>
<li>Have I been on several or even recent rounds of antibiotics?</li>
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Everyone has a remedy for the symptom but have you found the cause? Today, it is said that we consume far less fiber and bacteria than our ancestral past. Processed foods have taken over the table where fresh produce was carefully and lovingly extracted from our own yards. With this, we sterilized less and consumed more bacteria in the form of soil organisms. Remember grabbing a fresh tomato off the vine or a carrot out of the ground, wiping it on your pants or hosing it off and consuming immediately? Yes, these are the friendly organisms we are missing in our diets today. We have a friendly ecosystem and you are approximately 90% bacteria. Every process in the human body relies on bacteria from vitamin uptake to poop, we need these friendly flora to maintain good health. <br />
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One should have a bowel movement 1-3 times daily for optimum health. To this day, I wonder about the person who has a perfect BM 3x daily but I think too much. </div>
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<span style="background-color: #fff2cc;">What is poop? Poop is ¾ water, 1/3 dead bacteria, 1/3 indigestible fibers and the remaining, cholesterol, salts, undigested food and mucus from the lining of the intestines. All of this is highly variable of course because we are all individual in our biochemical make up. </span></blockquote>
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The longer poop sits in the colon, the drier it becomes. When our feces sit in the colon, the body automatically draws the water into the bowels to make a firmer poop but if it sits too long, it becomes dry and just continues to grow causing bloat, pain and general discomfort. At this point, you feel like you’re delivering a baby or as my gluten intolerant daughter would say “muffin poop”. This is scary particularly for children. <br />
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<span style="color: #cc0000;"><b>You can build and maintain a nice poop factory with a little tweaking in the diet. This can lead to permanent change rather than a temporary daily fix. </b></span><br />
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<i>Some suggestions for raising and maintaining a healthy bacterial balance include: </i></div>
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<li>Lacto fermented foods such as sauerkraut, carrots, beets and pickles from the refrigerated section or homemade to save a few bucks. Be sure your store bought items are clearly labeled “live cultures” <br /> </li>
<li>While we don’t need to count fiber grams, consuming several cups of a variety of vegetables and fruits will provide you the fiber you need. Some fibers are easier to digest than others so choose based on your current status. Some may be able to eat broccoli while others can barely look at broccoli without bloat and an avocado is the only fibrous food they can consume. <br /> </li>
<li>Raw vinegars, Apple Cider and Coconut vinegars are all “live” foods<br /> </li>
<li>Purchase fresh veggies that are not pre-cleaned and treated and try not to use highly chlorinated water to rinse them. A little vinegar can do the trick with filtered water maintaining the integrity of the soil organisms especially if organic. <br /> </li>
<li>Feed your flora with “prebiotic” resistant starches like jicama, asparagus and jerusalem artichoke to name a few lower carb options. Your bacteria need food too and they consume more sugar than you do but in the form of non-digestible sugars, those you do not digest. <br /> </li>
<li>Use botanicals such as lavender rather than toxic antibacterial soaps. Your skin harbors a large amount of bacteria and this organ absorbs everything as if you were putting these toxins in your mouth. <br /> </li>
<li>Maybe you have sluggish peristalsis or the movement/contractions of the intestines to move food and subsequent elimination. Some loud vocal gargling or opera style singing can stimulate the vagus nerve to begin movement. This is particularly helpful for those who suffer from delayed gastric emptying. <br /> </li>
<li>Be sure you are not becoming dehydrated. Pushing water isn’t necessary rather monitoring your activity/thirst levels are more important. You obtain water in foods too so don’t forget to chew your water!<br /> </li>
<li>If you sit all day, try to do some form of movement. It really doesn’t matter whether you’re rebounding or marathon running, the activity is your choice. Just move! <br />You have more neurons in your gut than your brain. If you are suffering from stress, this has a direct impact on the smooth running of your digestive tract. This is referred to as the “gut brain axis”<br /> </li>
<li>Have you been tested for food allergies? Try eliminating gluten to begin with as this is historically a “muffin poop” builder. If that doesn’t help, you might consider an elimination diet with the guidance of a nutrition educator such as myself in determining which foods are contributing to your digestive distress.<br /> </li>
<li>Most parasites other than that of Giardia can contribute to constipation. We all have the ability to suffer from these unwanted bugs that use us a “life host” so I like to recommend using a botanical like wormwood and black walnut every 3 months or so to combat these little buggers. </li>
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<ul style="text-align: left;">
<li>Some are more difficult than others to eliminate but with proper stomach acid and enough anti-parasitic food chemicals, these guys might check in but they won’t stay too long. <br /> </li>
<li>Last, and probably one of the most important issues we face today is the over-use of antibiotics. I’m not referring the prescription you needed for that bout of strep throat or your horrid sinus infection, I’m also referring to the amount of antibiotics in your food supply as well, water supply. If you are not consuming 100% organically grown pastured animals, you are receiving small doses of antibiotics via meat and dairy. Over time, this can lead to devastating of your internal eco system. </li>
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This is a small window into your internal garden. We’ve only touched on one small aspect of digestive distress but it seems to be the most common on dietary intakes through my practice. <br />
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Take a look at the popular “Bristol Chart” to determine where you are on the “poop-o-meter”. </div>
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If you suffer from diarrhea, you can look forward to another story from me addressing those unique circumstances. <br />
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Until then, I have provided you with a great lacto fermented recipe and I hope you poop well! <br />
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Kimchi</h3>
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<a href="http://www.free-healthy-diet-plans.com/simple-recipes.html" target="_blank"><i>by Misty Humphrey of Healthy Transistions</i></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Misty Humphrey's Kimchi<br />Fermented, spicy Korean "Sauerkraut"</b></i></span></span></td></tr>
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<ul style="text-align: left;">
<li>1 Head Organic Green Cabbage</li>
<li>1 Head Organic Purple Cabbage</li>
<li>1 Cup Shredded Organic Carrot</li>
<li>6 Cloves Garlic Minced</li>
<li>8 Large Organic Radishes Sliced Thin</li>
<li>2 Heaping Tbs. Shredded Ginger or More to Taste</li>
<li>2 Tbs. Sea Salt</li>
<li>1 Tsp. Dry Chili Flakes</li>
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<li>Cut cabbage in bite size pieces. Add to a ceramic bowl or stock pot, cabbage, garlic, ginger, salt and chili flakes. Pound these ingredients with a wooden mallet to "bruise" it and break it down a bit. You beat it up per se. Add remaining ingredients, stir, and put into quart sized mason jars. As you add it to the jar, use a wooden spoon or the mallet to "beat down" further so the kimchi is compacting until liquid comes to the top of the jar. Leave about one inch from the top and cover tightly, store at room temperature for about 3-4 days then refrigerate. <br /> </li>
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If you have a Wide Mouth Canning Jar air lock fermenter like the one above, it’s preferable. You can make your own beneficial bacteria foods for just pennies on the dollar! </div>
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<a href="http://www.free-healthy-diet-plans.com/fermented-vegetables.html" target="_blank">Fermented vegetables</a> will remain good in your refrigerator for several weeks, even months! Be sure to visit Misty's website for additonal fermented recipes such as:<br />
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<b>Pickled Reb Beet Eggs and Whey (fermenting starter)</b></div>
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Thank you again, Misty for your energy, and helpfulness and for being thrilled to step forward to helm me out while undergoing lymphedema treatment! You've been a blessing to me all throughout breast cancer treatment!!</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1831992060030300549.post-31635378694532285662014-03-09T16:52:00.002-05:002014-03-10T06:16:46.394-05:00Meet Fluffy Chix Cook's Up-coming Guest Bloggers!<div dir="ltr" style="text-align: left;" trbidi="on">
The lymphedema saga continues and <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> is pleased to announce the theme of this treatment round #3 for our little Susie T. Gibbs is, “I get by with a great deal of help from my lchf, keto, paleo and primal friends!” So in advance, we thank each and every one of you who responded to Susie T’s open invitation to guest-blog aka guest-post. And here are some of the Guest-Bloggers you can expect in the coming 4-6 weeks at Fluffy Chix Cook. And, there might be more guest bloggers to come!<br />
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<span style="color: #38761d;">Misty Humphrey</span></h3>
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<a href="http://www.free-healthy-diet-plans.com/" target="_blank">Free Healthy Diet Plans</a></h4>
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<span style="font-size: x-small;"><i>Be an example of disease prevention not disease maintenance. Eat well feel well!</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Healthy-Transitions-Mayonnaise</b></i></span></span><br /><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>by Misty Humphrey</b></i></span></span></td></tr>
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I’ve known Misty for almost ten years and watched as she trained and became certified in holistic nutrition. This is a plus for us, because Misty operates and fully understands the low carb, paleo lifestyle. She lives it. It’s so refreshing to meet a nutritional consultant who does not spew the same “healthy grains” mantra that others push. Misty focuses on healing, traditional foods and helps her readers, friends and clients get to the bottom of what's keeping them from fully experiencing their true potential.<br />
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Misty Humphrey is a certified nutrition educator and coach. She’s helped thousands of people improve nutrition, reclaim health and lose weight. She teaches with an engaging style and great empathy. You may be unaware, but Misty battled weight issues for years. She now maintains an 85 pound loss and is at her ideal weight. She counsels from a perspective of "knowing what it's like to have food issues."<br />
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Misty’s website <i><a href="http://www.free-healthy-diet-plans.com/" target="_blank">Free Healthy Diet Plans</a></i> has so many fantastic low carb, keto and paleo recipes and also has free meal plans. More importantly, you can hire her to help develop individual plans that fit your personal needs. She’ll teach you all about low carb nutrition, shopping, meal planning, and can also help determine an exercise program that will work for you.</div>
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<span style="color: #38761d;">Soren Schreiber-Katz </span></h3>
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<a href="http://justforkit.blogspot.ca/" target="_blank">Just Fork It</a></h4>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Quick Pickles by Soren Schreiber-Katz<br />of JustForkIt Blog</b></i></span></span></td></tr>
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Soren and I met on <a href="http://www.lowcarbfriends.com/" target="_blank">LCF (Low Carb Friends)</a>, a low carb support forum that also owns an online store called <a href="http://www.netrition.com/" target="_blank">Netrition</a>. We have been JUDDD Budds for years and I know this woman has serious cooking chops! JUDDD Budds is a group of friends who support each other while practicing the <i><a href="http://amzn.to/1iqZmYo" target="_blank">Johnson Up Day Down Day Diet aka JUDDD Diet</a> </i>for short, by Dr. James B. Johnson. We alternate day fast with calorie restriction. This means every other day we eat 500 calories and are free to eat whatever we want on alternating non-fast days. <br />
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Soren’s blog, <i>Just Fork It</i>, has so many fine recipes. I love that you know exactly how many calories and carbs you get per serving. And if you haven’t tried her <a href="http://justforkit.blogspot.com/2013/09/quick-pickle-easy-spicy-cucumber-recipe.html" target="_blank">Quick Pickle recipe</a>, you should. It will change your life. Being from Texas, I appreciate her “no tomato” chili (ahem or “stew” as we call it—since it does have low carb beans in it…just sayin’). Her <a href="http://justforkit.blogspot.com/2013/12/its-really-easy-being-green-when-youre.html" target="_blank">collard greens recipe</a> makes me smack my lips!</div>
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<span style="color: #38761d;">Leeann Mullen Teagno</span></h3>
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<a href="http://www.cutthewheat.com/" target="_blank">Cut The Wheat Ditch The Sugar</a></h4>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VgBbWOOwc_Q/Ux2ZblGrdUI/AAAAAAAAGRY/anSd-HmcVrU/s1600/carrot-cake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-VgBbWOOwc_Q/Ux2ZblGrdUI/AAAAAAAAGRY/anSd-HmcVrU/s1600/carrot-cake.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carbalicious Carrot Cake by Leeann Teagno at<br />Cut The Wheat Ditch The Sugar Blog</b></i></span></span></td></tr>
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Leeann Teagno and I are newly found, twins sistahs from different mistahs. Seriously. We share so many of the same metabolic issues and so many food loves. You can even call them obsessions. ;) We seriously heart great food, great food photos and are committed to a lifetime of low carb living. We’re both soul-cysters (aka people with <a href="http://www.womenshealth.gov/publications/our-publications/fact-sheet/polycystic-ovary-syndrome.html" target="_blank">PCOS, poly cystic ovarian syndrome</a>). But Leeann has a further metabolic trial: <a href="http://www.mayoclinic.org/diseases-conditions/hashimotos-disease/basics/definition/con-20030293" target="_blank">Hashimoto’s Thyroiditis</a>. Because of her metabolic issues, Leeann’s empathy and ability to transform regular high carbage nonsense into delicious and nutritious low carb food is a blessing to us all.<br />
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Her specialty is making the most incredible gluten free, low carb-legal baked goods. Don’t believe me? Just check out her <a href="http://www.cutthewheat.com/2014/02/pinkalicious-mini-valentines-day.html" target="_blank">Pink Cupcakes</a> and amazing <a href="http://www.cutthewheat.com/2014/02/decadent-carrot-cake-grain-free-sugar.html" target="_blank">low carb carrot cake</a>, and if you’re in the market for a great slow cooker recipe, try Leeann’s <a href="http://www.cutthewheat.com/2014/02/really-freaking-good-balsamic-umami.html" target="_blank">Really Freakin’ Good Balsamic Umami Roast Beef</a>.<br />
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<span style="color: #38761d;">Judy Barnes Baker</span></h3>
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<a href="http://carbwars.blogspot.com/" target="_blank">Carb Wars Blog</a></h4>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-E3UR8w6nFwk/Ux2Zb1yik_I/AAAAAAAAGRg/C7qWsAF8tZE/s1600/psylli-pita.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-E3UR8w6nFwk/Ux2Zb1yik_I/AAAAAAAAGRg/C7qWsAF8tZE/s1600/psylli-pita.jpg" height="251" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Amazing Psylli Pitas are low carb legal<br />by Judy Barnes Baker at Carb Wars Blog</span></b></i></span></td></tr>
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Judy is one of my low carb friends and gurus. Author of <a href="http://amzn.to/1ir1fUR" target="_blank"><i>Nourished</i></a>, a beautiful cookbook and low carb bible, helps both new and seasoned low carbers eat deeply nourishing and comforting food that provides healing as well as pleasure. Judy’s other books include <i><a href="http://amzn.to/1fP4e7F" target="_blank">Carb Wars: Sugar Is The New Fat</a></i>. She’s also a contributing author in the very successful low carb cookbook series, <i>Low-Carbing Among Friends Volumes I, II, III, IV, and V.</i> All of Judy’s books are available online. Let’s just say, Judy is a very busy lady!<br />
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Do you “jones” for mac n’ cheese? Judy’s <a href="http://carbwars.blogspot.com/2008/05/too-delicious-for-words-baked-macaroni.html" target="_blank">Too Delicious For Words Baked Macaroni Custard</a> is seriously TLF (To Live For). It’s so rich and satisfying, I swear you will forget you are low carbing and living a keto or primal lifestyle. But don’t just think Judy focuses strictly on great food, she also educates. Do you believe agave is good for you? Find out the <a href="http://carbwars.blogspot.com/search?q=agave" target="_blank">truth about agave</a>, learn about cholesterol, auto immune diets, and even find out what a 400 pound gorilla eats! <br />
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<span style="color: #38761d;">Peggy Hardaway aka Buttoni</span></h3>
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<a href="http://buttoni.wordpress.com/" target="_blank">Buttoni’s Low Carb Recipes (700+ RECIPES FOR ATKINS, KETO DIETS-MANY FIT PRIMAL AND PALEO)</a></h4>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><b><span style="color: #38761d;">Oxtail Stew with Psylli Dumplings by Peggy Hardaway<br />at Buttoni's Low Carb Recipes Blog</span></b></i></span></td></tr>
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Peggy and I also met on LCF and became firm friends. Here ingenuity with food amazes me and if I want regional or exotic cuisine, Peggy’s my go-to-girl! But she’s also a great resource for Texas and Southern delicacies, as well. You see, Peggy is also a Texas gal! Yeeeehaw! As the title above claims, she has over 700 recipes on her blog to delight your low carb palate.<br />
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I’m not lying when I tell you that two of her recipes have reshaped the way I know low carb. Peggy’s <a href="http://buttoni.wordpress.com/2013/01/12/dumplings/" target="_blank">Low Carb Dumpling recipe</a> has changed my life. And it spawned so many other recipes that are now my low carb staples. (Some of them can’t be mentioned yet, because they will be a surprise in the coming months!) But take a look at her latest use of low carb dumplings in this gorgeous <a href="http://buttoni.wordpress.com/2014/03/05/braised-beef-oxtails-with-dumplings/" target="_blank">oxtail dish</a>! Oh my, Peggy. How do you do it? It’s true that we eat with our eyes first, and Peggy’s food photography is simply stunning.<br />
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<a href="http://www.atkinsdietgeek.com/" target="_blank">Atkins Diet Geek Blog</a></h4>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb French Dressing - well-played, Kent, well-played.<br />Get the recipe at Atkins Diet Geek Blog.</b></i></span></span></td></tr>
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Kent Altena and I have been friends for quite a good many years. We met in the blogosphere and I also knew of his work from LCF--where you might remember him as Bowolf. Many of you will also know Kent as one of the amazingly talented low carb recipe developers and authors of the <i>Low-Carbing Among Friends</i> series of cookbooks, Volumes I-V. And if you STILL don't know Kent, look for his great videos on YouTube. Kent takes the fear and stress out of low carb cooking, showing how simple it is to prepare great tasting low carb food, every day.<br />
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Kent is a heavy-hitter. He went from 419lbs to 221lbs, reclaiming his life, liberating his couch, and becoming a marathon runner. Read Kent's <a href="http://www.carbsmart.com/low-carb-success-story-kent-altena.html" target="_blank">success story</a> by Amy Dungan. He's an inspiration to us all and a testament for the Atkins Low Carb approach. (Just in case any of you are wondering if this lifestyle really works...) He will be whipping up a taste treat, but in case you need something NOW, check out Kent's incredible <a href="http://www.atkinsdietgeek.com/2012/05/atkins-diet-recipes-low-carb-jamaican-jerk-chicken-if/" target="_blank">Jamaican Jerk Chicken </a>or the <a href="http://www.atkinsdietgeek.com/2010/09/best-low-carb-pizza-ever-my-latest-atkins-diet-recipe-video/" target="_blank">Best Low Carb Pizza Ever</a>.</div>
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I invite you to join us in the coming weeks as my sweet friends guest post here on Fluffy Chix Cook. Please be sure to share this news with all your friends and don’t forget to check back often to see the latest guest post!<br />
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<span style="color: #cc0000;">(And thanks to each of you for stepping in to fill the gap for me so that our important friends don’t have to go weeks without new low carb tall tales from Fluffy Chix Cook! I owe each of you a big debt of gratitude! MUAH to each of you! xoxo!)</span><br />
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com3tag:blogger.com,1999:blog-1831992060030300549.post-16364144361750007102014-02-28T10:19:00.000-06:002014-02-28T12:13:18.329-06:00Now Accepting Applications for Volunteer Guest Blogging Posts For the Next 5 Weeks!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Fluffy Susie T. with her lovely 24/7/30 companion--<br />aka lymphedema bandages.</b></i></span></span></td></tr>
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This is what I get to do the next 4-5 weeks, 24/7. It's called <a href="http://en.wikipedia.org/wiki/Manual_lymphatic_drainage" target="_blank">manual lymph drainage (massage)</a> and<a href="http://www.cancer.org/treatment/treatmentsandsideeffects/physicalsideeffects/lymphedema/whateverywomanwithbreastcancershouldknow/lymphedema-what-every-woman-with-breast-cancer-should-know-toc" target="_blank"> lymphedema</a> wrappings. As you can imagine, it's extremely difficult to maneuver around the kitchen and takes even longer to type one-handed--or rather, 1 handed and 1 pointer-finger. So this is an opportunity and a favor I'm requesting, from all my buddies in the blogosphere! <a href="http://ww5.komen.org/BreastCancer/Lymphedema.html" target="_blank">Lymphedema</a> is a huge inconvenience and takes life-long attention, but I am blessed that the surgeons were able to get all the nodes out of my left arm, because there were 14 of the little bastages out of 34 that had active cancer in them, and they've given me a longer life. Sure it has it's moments, but I live to love my family and friends and I'll take that.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Fluffy will be cooking and writing with one hand tied<br />behind her back. :( Can you or anyone you know<br />give her a hand - guest-posting positions available!</span></b></i></span></td></tr>
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Do you secretly yearn to be a Fluffy Chix? Do you feel a need to say something fluffy? Or Texan? Or masquerade as a Texan? Do you feel a flight of creativity to write about anything under the low-carb, keto, paleo, primal, lchf or diabetes-friendly, sun? I mean anything in any of those categories go. Be crazy. Go wild!<br />
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Do you desire to make, eat, photograph, and show your fluffy-little-wings-off, about what an incredible low carb cook you are? (Yes, that's a preposition you see at the end of that sentence--so try not to do them when you're guest-blogging on <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a>, will ya, please? If you find that a trial just remember to rewrite the sentence this way:<br />
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<span style="background-color: #fff2cc;">Do you desire to make, eat, photograph, and show your fluffy-little-wings-off, about what an incredible low carb cook you are, <b><span style="color: #38761d;">(fill in your favorite noun here--or expletive noun here; examples: dear, heffer, dude, b**ch, etc.)</span></b>? But please, no cuss-words or I will take the palmolive to ya. And I'll do it, I promise ya!</span><br />
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If you have a blog or facebook group and would like to participate, please drop me a line in the comments section, with a way to contact you to discuss the schedule and details; and don't forget to share this invitation with all your friends in social media land! That's right! Tweet the he-double hockeysticks out of it. G+ it! Facebook it so many times, it feels like a billboard and gets you marked as a spammer! ;) (Ok, stop just short of that, please...)<br />
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I appreciate your efforts on behalf of this Fluffy Chix and all my loyal readers (you two know who you are, so don't stand up). Seriously, Fluffy Chix gets between 500-800 views per day. It's not Snooze-ville, but it's not exactly Grand Central either--so it may simply be a labor of love or friendship for some of you. I am extremely grateful in advance!<br />
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Thanks or as we say down here in Texas...muchas gracias!<br />
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Fluffy (aka Susie T. Gibbs aka Sooze aka that crazy chix in the tie die shirt with the bitchin'ly huge--and freakishly huge--left arm)<br />
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<span style="font-size: x-small;"><span style="color: #38761d;"><i><b>(See how I didn't really cuss there? I took out the "g" so nobody would count it as a cuss word!)</b></i></span></span></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com2tag:blogger.com,1999:blog-1831992060030300549.post-89775553771722181142014-02-24T14:04:00.000-06:002014-02-24T14:19:55.684-06:00Heavenly Healthified Low Carb Strawberry Shortcake from Cut The Wheat Blog<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes I just have to stand in awe of the talented cooks, chefs, recipe developers and writers in our low carb, keto, paleo/primal community.<br />
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Dayum, shahzayum! That's a mouthful! But not as big a mouthful as her heavenly stack of "Oh-Sweet-Baby-Jesus-Of-The-Golden-Fleece-Diapers-Hold-Me" deliciousness that is <a href="http://www.cutthewheat.com/p/about-me.html" target="_blank">Leeann's</a> Strawberry Shortcake recipe. Leeann is the creator and cook extraordinaire of <a href="http://www.cutthewheat.com/" target="_blank">Cut The Wheat Ditch The Sugar</a>, a spectacular low carb blog that you simply must visit. And visit often!<br />
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Most of you know, I am allergic to almonds, so my recipes use a substitute I've played with to replace almonds 1:1 in recipes. But just because I can't enjoy almonds, does not mean you can't! Leeann's shortbread recipe looks amazing and will be so simple to whip up. I will sub a little mixture of <a href="http://amzn.to/MPeMqG" target="_blank">coconut flour</a> and <a href="http://amzn.to/MPf1lG" target="_blank">oat fiber</a>, <a href="http://amzn.to/1jCOSEW" target="_blank">protein powder</a> and <a href="http://amzn.to/Nsdv9A" target="_blank">pork rind crumbs</a>. A little more work, but so worth it to be able to enjoy this great recipe.<br />
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Strawberries are in season folks, so rush out and getchasome-then head over to Cut The Wheat and make this TLF (To Live For) Low Carb Strawberry Shortcake recipe I'm planning to make as a treat this weekend: <br />
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<a href="http://www.cutthewheat.com/2013/04/heavenly-healthified-strawberry.html" target="_blank">Heavenly Healthified Strawberry Shortcake: Grain Free, Gluten Free, Sugar Free, Low Carb!</a> </h3>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Leeann's Heavenly Healthified Strawberry Shortcake Low Carb Wonder!</b></i></span></span></td></tr>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com1tag:blogger.com,1999:blog-1831992060030300549.post-81772754019050249592014-02-19T17:09:00.000-06:002014-10-23T09:44:18.896-05:00Creamy Low Carb Chicken and Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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Join Susie T. for the <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> secret to Low Carb Chicken and Dumpling Bliss. And while you're here, she'll clue you into alternate uses for Low Carb Dumplings - Susie's Tweak. You won't believe you are living a low carb, keto lifestyle with this delicious recipe for the ultimate comfort food.<br />
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As AliceB, opined at some point, “What good are low carb dumplings, if you don’t have the recipe for the broth?” <br />
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And she makes a great point! What use are low carb dumplings without the full chicken and dumpling recipe? When most of us think of dumplings, we think of the marriage between moist chicken, rich and creamy gravy, thick and delicious dumplings. You love what you know; either being raised a drop dumpling baby or a rolled dumpling baby. If you're from Texas or the South, then dollars for doughnuts your mammy made rolled dumplings. And with this recipe, you can easily achieve either rolled (meaning "flatter") or "drop" (meaning round).<br />
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This is an important point to make, because for the "drop" variety, you do have to gently mold them between your palms. If you just "drop" mounds into the stock, then most likely, they will desentagrate while cooking. You don't "overwork" the dough, just lightly and briefly roll a dollop into a ball and set it on a plate while rolling the entire batch of dumplings. Then tump them all into the simmering liquid at once and plop the lid on top. Then walk away. Walk away and don't your dare touch that lid for at least 8-10 minutes depending on the thickness of your dumpling.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Fluffy Low Carb Dumplings are so versatile and make<br />a satisfying addition to many dishes. The yellow-tinge<br />seen in these dumplings come from simmering in a <br />rich and healing anti-oxidant, turmeric broth.</b></i></span></span></td></tr>
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But, the main reason to separate the recipes is because it makes it easier for you to search for <a href="http://fluffychixcook.blogspot.com/2014/02/i-have-dream-aka-low-carb-dumpling-in_18.html" target="_blank">dumplings</a> or chicken and dumplings; because they are two separate recipes. The other reason to separate them is because, call us crazy, but we love dumplings in dishes unrelated to chicken or creamy chicken broths. <br />
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I hear you crying now, “Tell us, Susie! Tell us! Reveal the secrets you hold! What are the other uses for dumplings! We need! We need! We want! We Want!”<br />
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So I’m going to tell you, because I’m like that. :D<br />
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<a href="http://fluffychixcook.blogspot.com/2014/02/i-have-dream-aka-low-carb-dumpling-in_18.html" target="_blank">Low Carb Dumplings</a> work great in so many dishes beyond the obvious “chickular” ones. We love dumplings in beef stew, beef stroganoff, beef soup, pork gravy, sauerbraten, Creamy Dreamy SOS, Italian Red Gravy (think gnocchi or gnudi—ricotta dumplings). We make them small like Peggy’s gnocchi and add them to cream or Alfredo sauces, pesto sauces, fresh spring sauces with butter, diced tomatoes, garlic and basil. Cook them in broth and have matzo ball soup. You could cook, then brown in butter and serve as a <a href="http://buttoni.wordpress.com/2013/11/13/pork-patties-with-dipping-sauce/" target="_blank">deconstructed potsticker meal like Peggy (aka Buttoni) did on her blog</a>. Or you can just cook them and brown them in butter, then serve with nutmeg, a topping of freshly grated <a href="http://amzn.to/1dNcYJJ" target="_blank">Grana Padano cheese</a> and a simply prepared meat and green salad. You can even make <a href="http://en.wikipedia.org/wiki/Sp%C3%A4tzle" target="_blank">spaetzle</a> (little German pillows of love) with this recipe. I think you get the picture, that we could Bubba Gump the hayull (Texan for h-e-double hockey sticks) outta the dumplings. So the basic <a href="http://fluffychixcook.blogspot.com/2014/02/i-have-dream-aka-low-carb-dumpling-in_18.html" target="_blank">Low Carb Dumpling-Susie’s Tweaks</a>, deserves its own post.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>We make bone broth in a slow cooker and simmer it<br />18-24 hours, then strain it, but you can sub out for<br />low sodium, organic chicken broth for a shortcut.</b></i></span></span></td></tr>
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The other thing to know, is you can easily substitute a broth of your own choosing for the chicken broth listed in the Chicken and Dumplings recipe. We’ve successfully done beef broth and <a href="http://amzn.to/1jcAlwW" target="_blank">beef base</a>, Seafood "Chowdah" with a <a href="http://amzn.to/1jHsXJu" target="_blank">lobster base</a>, and mushroom broth with <a href="http://amzn.to/1mtAa5d" target="_blank">mushroom base</a> to concentrate the flavor. If you cook your own broth, the “base” or bouillon is really unnecessary and can be omitted. The cream broth is actually a basic recipe for a “cream soup,” which in turn, can be Bubba Gumped to infinity and beyond.</div>
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The last thing to know is that you can completely omit the chicken step and used prepared chicken if you roll that way. I separated out the components of the recipe so they would be easily readable. It isn’t a complicated “multi-step” recipe. The whole thing comes together in 20 minutes of prep. Swearsies.<br />
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Hope you will try it then leave me a little love note in the comments sharing your experience with us!<br />
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What’s your favorite dumpling dish?<br />
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<a href="http://www.fluffychixcook.com/" target="_blank"><img alt="http://www.fluffychixcook.com" border="0" src="http://3.bp.blogspot.com/-NH95683YeX8/U4zY-FlfkPI/AAAAAAAAGww/Ha5yq8bHnxM/s1600/fluffy-chix-cook-new-blog-buttom-chix-wizard-hat.jpg" height="187" width="320" /></a></div>
<h3 style="text-align: left;">
<span style="color: #cc0000;"> </span></h3>
<h3 style="text-align: left;">
<span style="color: #cc0000;">Creamy Low Carb Chicken and Dumplings</span></h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-atG93uYZdv8/UwU5Wuzui2I/AAAAAAAAGM0/nBTx_JuZjsQ/s1600/chicken-dumplings-no-spoon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-atG93uYZdv8/UwU5Wuzui2I/AAAAAAAAGM0/nBTx_JuZjsQ/s1600/chicken-dumplings-no-spoon.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><b><i>Low Carb Chicken and Dumplings. Satisfying and <br />filled with comfort, not carbs!</i></b></span></span></td></tr>
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Serving Size: 1/4 Recipe (3-4 Dumplings) Yield: 4 Servings (About 12-14 Dumplings)<br />
Preparation Time: 20 Minutes<br />
Cooking Time: 25 Minutes<br />
Start to Finish: 45 Minutes<br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><i><b>Do you dream of creamy, dreamy chicken broth with huge chunks of moist chicken and light-as-air, pillowy dumplings? Are those dreams followed by carb nightmares? No need to dream any longer. This Chicken</b></i></span></span><br />
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<b>For The Chicken</b><br />
<ul style="text-align: left;">
<li>1 1/4 pounds boneless, skinless, chicken breast halves</li>
<li>1 tablespoon <a href="http://amzn.to/1hULSjU" target="_blank">Country Dijon Mustard</a></li>
<li>1/2 teaspoon <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a></li>
<li>1 teaspoon <a href="http://amzn.to/1fkIICl" target="_blank">Cavender's Greek Seasoning</a></li>
<li><a href="http://amzn.to/1elza9t" target="_blank">sea salt</a></li>
<li><a href="http://amzn.to/1e39gLk" target="_blank">fresh ground black pepper</a></li>
<li>2 tablespoons <a href="http://amzn.to/1elyJfm" target="_blank">extra virgin olive oil</a>, divided</li>
</ul>
<div style="text-align: left;">
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<b>For The Veggies</b></div>
<ul style="text-align: left;">
<li>4 ounces mushrooms, sliced, diced or quartered</li>
<li>1/3 cup red onion, chopped</li>
<li>4 ounces broccoli slaw (about 1/3 of a bag)</li>
<li>2 cloves garlic, peeled and sliced thinly</li>
</ul>
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<b>For The Dumplings and Sauce</b></div>
<ul style="text-align: left;">
<li>1 1/2 cups coconut milk (<a href="http://amzn.to/1c2Vogn" target="_blank">So Delicious Original Sugar Free</a>)</li>
<li>1/4 cup heavy cream</li>
<li>4 ounces cream cheese, cut in 1 cubes</li>
<li>1 tablespoon <a href="http://amzn.to/1mtzY5T" target="_blank">Better Than Bouillon Chicken Base</a> (optional)</li>
<li>1 tablespoon <a href="http://amzn.to/MgNCcx" target="_blank">dried parsley</a></li>
<li>8 cups <a href="http://amzn.to/1afPHjJ" target="_blank">low sodium chicken broth</a>—or Bone Broth</li>
<li>1 recipe <a href="http://fluffychixcook.blogspot.com/2014/02/i-have-dream-aka-low-carb-dumpling-in_18.html" target="_blank">Low Carb Dumplings - Susie's Tweaks</a> (makes 14 dumplings)</li>
<li>1/2 teaspoon <a href="http://amzn.to/1b0c38Y" target="_blank">glucomannan powder</a> + 1/2 teaspoon <a href="http://amzn.to/1fzsAgl" target="_blank">xanthan gum</a>—or your favorite low carb thickener, if needed</li>
</ul>
<div style="text-align: left;">
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<b>Variation</b></div>
<ul style="text-align: left;">
<li>10 ounces roasted chicken—or boneless, skinless, rotisserie chicken</li>
</ul>
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<ol style="text-align: left;">
<li>Preheat oven to 350°. Season breast with Dijon mustard, granulated garlic, Cavender's Greek Seasoning, kosher or sea salt and pepper. Add 1 tablespoon olive oil to a nonstick skillet. Heat over medium high heat. Brown chicken pieces, about 3 minutes per side. They will be golden on the outside but raw in the center. Remove and add the second tablespoon of olive oil, veggies and garlic. Season with kosher or sea salt and pepper. Sauté over medium high heat until tender. Add chicken back to pan and place in oven. Bake 6-8 minutes at 350°. Remove from oven and cool until chicken can be handled. Tear into chunks using your hands or use two forks. Chicken may still have a bit of pink, but will finish cooking in the gravy.</li>
<li>Make the cream sauce: Add softened cream cheese to the same pan used to cook the veggies and chicken. Slowly whisk in coconut milk until smooth and creamy. Add cream. Stir to mix it well. If using bouillon or chicken base, stir into sauce and add dried parsley.</li>
<li>(For Microwave Version: Microwave cubed cream cheese for 10-15 seconds to soften. Mash cheese with a fork to remove a lot of the lumps. Slowly whisk in coconut milk, and cream. Add dried parsley. The mix should be smooth, lump-free.)</li>
<li>Bring strained bone broth or stock to a gentle simmer. Add prepared, raw dumplings to simmering pot. Cover and cook on low (at a gentle simmer) for 10-12 minutes for "drop" dumplings and 8-10 minutes for rolled dumplings. Do not lift lid! When dumplings are done, add cream sauce base, chicken and veggies. Cook 5 more minutes. Serve piping hot!</li>
</ol>
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<b>NOTES:</b> If you don't feel like making chicken from scratch, an easy shortcut uses rotisserie chicken to replace the breasts or roasted chicken. Simply bone and skin rotisserie chicken, then tear into large chunks or shreds. Sauté the veggies per the instructions and combine them with about 1/2 of the chicken (2 cups of meat chunks or about 10 ounces of meat). Then proceed with remaining recipe as written.<br />
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This recipe also rocks with beef instead of chicken! Replace the chicken bone broth with beef bone broth or stock and use either ground beef, or leftover pot roast or brisket. Delish!<br />
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<b>Serving Ideas:</b> Serve with a simple salad or sliced tomatoes.</div>
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<b>Nutritional Information:</b><br />
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Per Serving with Chicken Breasts: 446 Calories; 27g Fat (50.6% calories from fat); 37g Protein; 23g Carbohydrate; 11g Dietary Fiber; 170mg Cholesterol; 12g Net Carbohydrate<br />
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Per Serving with Roasted White Meat Chicken (boneless, skinless): 381 Calories; 22g Fat (47.5% calories from fat); 33g Protein; 22g Carbohydrate; 11g Dietary Fiber; 165mg Cholesterol; 11g Net Carbohydrate<br />
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Copyright © 2013 Fluffy Chix Cook. All rights reserved.<br />
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<a href="http://www.fluffychixcook.com/" target="_blank"><img alt="http://www.fluffychixcook.com" border="0" src="http://3.bp.blogspot.com/-NH95683YeX8/U4zY-FlfkPI/AAAAAAAAGww/Ha5yq8bHnxM/s1600/fluffy-chix-cook-new-blog-buttom-chix-wizard-hat.jpg" height="187" width="320" /></a> </div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com8tag:blogger.com,1999:blog-1831992060030300549.post-70708207913653074002014-02-18T13:43:00.000-06:002014-02-19T07:24:50.853-06:00I Have a Dream (aka A Low Carb Dumpling In Every Pot)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e860s5lFF0k/UwOxVccqggI/AAAAAAAAGHQ/trZqRWCFeAU/s1600/chicken-dumplings-no-spoon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-e860s5lFF0k/UwOxVccqggI/AAAAAAAAGHQ/trZqRWCFeAU/s1600/chicken-dumplings-no-spoon.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low carb chicken and dumplings the stuff diet freedom<br />and dream are made of...</span></b></i></span></td></tr>
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Psylli Susie T. of <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a>, has a dream. A dream of which she is certain, <a href="http://www.americanrhetoric.com/speeches/mlkihaveadream.htm" target="_blank">Dr. King</a> would approve. A dream of health and low carb freedom. and paleo-prosperity for all Americans, no, the entire world. Join her as she discusses why a low carb dumpling in every pot, or a pot of low carb chicken and dumplings in every kitchen could end world domination of evil food giants threatening and enslaving all of humanity.<br />
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<a name='more'></a><span style="color: #cc0000;"><b>I Have a Dream</b></span><br />
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I am thrilled to join with each of you today in what will go down in low carb history as the greatest demonstration for low carb freedom in the history of our low carb community.<br />
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14 years of low carb, I’ve lived a dream.<br />
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I have a dream that one day our great low carb community will rise up and live out the true meaning of its creed and kind. “We hold these truths to be self-evident, that all carbs are NOT created equal!”<br />
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I have a dream that one day on the salt flats of the mighty Gulf Coast and beyond, the sons and daughters of former carb-enslaved brethren will be able to sit down together with their enslavers and show them the<a href="http://amzn.to/1c1pDnY" target="_blank"> true science documentation behind the paleo-primal-keto-low carb movement </a>and they will respond to reason and see the light!<br />
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I have a dream that one day, even the deep South, a place sweltering and suffocating in diseases of metabolism created by the food-giants that fight to keep us addicted and enslaved and dying from diabetes, kidney failure, blindness, and poverty—mired in the heat of carb oppression, will be transformed into an oasis of freedom, health, and prosperity.<br />
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I have a dream that our “5 boys”: Tony, Buddy, Kevin, Schylling, and Zippy, their toy dog, WeeWee, Wee Wee’s baby, Skeeter and Stretch their giraffe; will one day live in a great low carb nation where they will not be judged by the girth of their waist or hips, but by the content of their dinner plate and the content of their caring and character.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wiF2Id5m3iI/UwO22sqwAgI/AAAAAAAAGHc/MjUrdQKi5-w/s1600/TheBoysProtesting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wiF2Id5m3iI/UwO22sqwAgI/AAAAAAAAGHc/MjUrdQKi5-w/s1600/TheBoysProtesting.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">The Boys protesting the evil food giants. (Click to Enlarge)</span></b></i></span></td></tr>
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I have a dream, TODAY!<br />
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Live that dream!<br />
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The time is now.<br />
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The day is here.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pfzKjQ73sGM/UwOxUFyk0EI/AAAAAAAAGHM/wnoFVPhDkvM/s1600/chick-dumplings-bite.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-pfzKjQ73sGM/UwOxUFyk0EI/AAAAAAAAGHM/wnoFVPhDkvM/s1600/chick-dumplings-bite.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb Chicken And Dumplings - Free at Last!</b></i></span></span></td></tr>
</tbody></table>
And thanks to my friend <a href="http://buttoni.wordpress.com/" target="_blank">Peggy aka Buttoni of Buttoni’s Low Carb Recipes</a>,
an incredible blog filled with low carb delicacies from every culture—a
true homage to diversity, flavor and taste! My dream of low carb health
and prosperity for all, is one step closer in being realized. Due
directly to her culinary genious and tenacity, combined with the awesome
chefs and cooks at <a href="http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/" target="_blank">LCF (Low Carb Friends)</a>, the mighty low carb dumpling has been given birth and life! <a href="http://buttoni.wordpress.com/2013/01/12/dumplings/" target="_blank">Peggy’s Chicken and Dumplings</a>
are mighty in power, and tasty on the tongue—and won’t leave you
weighted down with the burden of sky-high blood sugars and insulin
spikes, nor lead to limb amputations or blindness. No! Peggy comes
bearing freedom!<br />
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It is no secret the race for the dumpling was long, illustrious, populated by the best low carb cooks in the nation and riddled with catastrophe and defeat. But thanks to Peggy and the LCF clan, we ARE success. Well, except I can’t claim any of that success. I was part of the private dumpling wars that included using pieces of Revolutionary Rolls and low carb tortillas, pure glucomannan cooked in oil and Ranch dressing and chicken broth, and other notable and equally epic fails.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lhs091ApreE/UwOxUp_nQKI/AAAAAAAAGHE/599vmDteS7M/s1600/chick-dumplings-spoon-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lhs091ApreE/UwOxUp_nQKI/AAAAAAAAGHE/599vmDteS7M/s1600/chick-dumplings-spoon-2.jpg" height="240" width="320" /></a></div>
This past week, I have wallowed. <br />
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Yes, you heard me. <br />
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Wallowed. <br />
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I wallowed in chicken and dumplings 5 out of 7 days during the past week. I ate them as Peggy created them. I ate them as tweaks from her original recipe. I ate them with my tweaks. And last night, I believe the tweak has scored big! Freedom from high carbage dumpling oppression is realized!<br />
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I took <a href="http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/794304-dumplings.html#post16190979" target="_blank">Peggy’s original recipe from LCF</a>, combined it with <a href="http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/794304-dumplings-15.html#post16803507" target="_blank">Janknitz sub of psyllium husks</a> for oat fiber and the love child brought forth in reply—screamed victory at the top of its mighty little lungs! The future is yours. The only thing left now is for you to try it! Make your own tweaks. Record them for posterity and spread the word, so that we may all know freedom and health.<br />
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I bid you peace. <br />
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I exhort you to dream. <br />
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Dream big. <br />
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Shoot for the stars or at least…<br />
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A low carb dumpling in every pot!<br />
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<h3 style="text-align: left;">
<span style="color: #cc0000;">Low Carb Dumplings - Susie's Tweaks</span></h3>
<div style="text-align: left;">
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Recipe By: Susie T. Gibbs<br />
Serving Size: 3-4 Dumplings Yield: 10-14 Dumplings<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 8-12 Minutes<br />
Start to Finish: 13-17 Minutes<br />
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<br />
<span style="color: #38761d;"><span style="font-size: x-small;"><i><b>These are a great drop or rolled dumpling. You won't believe they aren't high carb or filled with guilt! They reheat well and freeze great. And they can morph into sweet dessert dumplings too! Use your favorite spices to jazz them up!</b></i></span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HXAWr9nyFBg/UwOxUfd8bdI/AAAAAAAAGHA/Ab5oQ6obXso/s1600/chick-dumplings-spoon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-HXAWr9nyFBg/UwOxUfd8bdI/AAAAAAAAGHA/Ab5oQ6obXso/s1600/chick-dumplings-spoon.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low Carb Dumplings - keto freedom.</b></i></span></span></td></tr>
</tbody></table>
<div style="text-align: left;">
<b>Dry Ingredients</b></div>
<ul style="text-align: left;">
<li>1 1/2 tablespoons <a href="http://amzn.to/1b0c38Y" target="_blank">glucomannan</a></li>
<li>1 1/2 tablespoons <a href="http://amzn.to/MPf1lG" target="_blank">oat fiber</a>—or <a href="http://amzn.to/1mez4dy" target="_blank">oat bran</a>, or whole psyllium husks (<a href="http://amzn.to/1nuij9i" target="_blank">Now Brand</a>, Trader Joe’s or Jay Robb)</li>
<li>1/2 teaspoon <a href="http://amzn.to/1nuij9i" target="_blank">psyllium husks</a>, powder, <a href="http://amzn.to/1bp8dH8" target="_blank">Jay Robb</a>, <a href="http://amzn.to/1cwDHWh" target="_blank">non-GMO</a></li>
<li>3/4 teaspoon <a href="http://amzn.to/MPfBzS" target="_blank">baking powder</a>, (1/2 tsp for a firmer dumpling)</li>
<li>3/4 teaspoon <a href="http://amzn.to/1e4T3Ba" target="_blank">kosher salt</a></li>
<li>1 tablespoon <a href="http://amzn.to/MgNCcx" target="_blank">parsley, freeze-dried</a>—or 2 tablespoons chopped Italian parsley</li>
<li>1 1/2 teaspoons <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a></li>
<li>3/4 teaspoon <a href="http://amzn.to/1eT0OQT" target="_blank">onion powder</a></li>
</ul>
<div style="text-align: left;">
<b><br />Wet Ingredients</b></div>
<ul style="text-align: left;">
<li>1/4 cup water</li>
<li>2 tablespoons water</li>
<li>1 jumbo egg</li>
</ul>
<div style="text-align: left;">
<br /></div>
<ol style="text-align: left;">
<li>Mix dry ingredient. Mix wet ingredients in a separate bowl. Sprinkle dry ingredients into wet, stirring quickly without stopping. Stir until smooth and thickened to the point of being able to roll gently between your palms. Don't overwork. Roll all the dumplings.</li>
<li>Drop into simmering liquid. Cover and cook 10 - 12 minutes without disturbing them or removing the lid. When the time is up, test for doneness. Add any veggies or protein desired. Use as matzo balls or use as dumplings for chicken and dumplings.</li>
<li>(Optional Rolled Variation: Spread dumpling dough onto a piece of plastic wrap taped to the kitchen counter. Flatten into a square with your hand. Top with a second sheet of plastic and gently roll dumplings about 1/8-3/16 inch thick. Peel off top layer of plastic and use a pizza cutter to cut into 12-16 squares. Remove tape and transfer plastic wrap to pan. Tump the plastic sheet of dumplings over into the simmering stock. Keep the plastic out of it. But each of the dumplings should separate and float to the top. If any are stuck together, gently pry them loose. Cover and cook 8-10 minutes as above.)</li>
</ol>
<div style="text-align: left;">
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<b>NOTES:</b> Can we talk a moment? These dumplings are divine and represent the low carb holy grail of break-substitutes. But all joking aside: you will be tempted by gluttony to eat the entire batch by virtue of their low carb count and because they taste fan-freakin' tastic. But don't do it. Remember that both glucomannan and psyllium are soluble fibers and swell with the addition of water/liquid (as much as 10x or more). The most we eat is 4 dumplings per sitting. We're stuffed after a big bowl of broth, chicken, veggies and 3-4 dumplings. And we get stufter (aka more stuffed) after about 15 minutes. So when tempted by seconds-ies, wait 20 minutes, then decide!<br />
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Don't forget to drink plenty of water throughout the day--a healthy habit to begin with--but especially when consuming anything made with glucomannan, oat fiber, coconut flour, psyllium husks, etc. If your bowel habits change, be on the look out and be prepared to grab MOM (Milk of Magnesia) to help things along, then tailor your ingestion of fibers to your bowel needs. It's rare, but there are reported cases of bowel obstruction when these fibers are consumed in excess. So eat responsibly. (End of lecture--now let's eat!)<br />
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<b>Serving Ideas:</b> Serve with creamy broth and chicken or with clear broth to make matzo balls!<br />
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<b>Nutritional Information:</b><br />
<br />
Per Dumpling (10 Dumplings): 9 Calories; 1g Fat (21.4% calories from fat); 1g Protein; 3.4g Carbohydrate; 3.0g Dietary Fiber; 21mg Cholesterol; 0.4g Net Carbohydrate<br />
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Per Dumpling (12 Dumplings): 8 Calories; trace Fat (21.4% calories from fat); 1g Protein; 2.83g Carbohydrate; 2.5g Dietary Fiber; 18mg Cholesterol; 0.33g Net Carbohydrate<br />
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Per Dumpling (14 Dumplings): 7 Calories; trace Fat (21.4% calories from fat); 1g Protein; 2.43g Carbohydrate; 2.14g Dietary Fiber; 15mg Cholesterol; 0.3g Net Carbohydrate<br />
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Copyright © 2014 Fluffy Chix Cook. All rights reserved.<br />
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com12tag:blogger.com,1999:blog-1831992060030300549.post-85114083293442574812014-02-16T16:44:00.000-06:002014-10-08T06:00:06.235-05:00Rockin' Radish Browns<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Keto-licious brunch totals only 7g Net Carbs! Radish<br />Browns compliment fried eggs, bacon, turkey sausage<br />and Psylli Turmeric Pancakes</span></b></i></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I believe I’ve mentioned once or twice, that Sunday brunch is a special thing between Denny, “the boys” and me. We try to cook a beautiful brunch each week as a way of having time to relax and visit, drink a few cups of quality decaff coffee, and catch up with what’s gone down the previous week and what we face in the coming week. The kitchen feels warm and inviting, the fragrances emanating from it smell divine, and time slows down. Relaxation and joy in the moment is the order of the day. Brunch is the meal I look most forward to each week.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-htait2IH-kg/UwE8or08roI/AAAAAAAAF8E/W29gKsnLAWY/s1600/turmeric-pancakes-close.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-htait2IH-kg/UwE8or08roI/AAAAAAAAF8E/W29gKsnLAWY/s1600/turmeric-pancakes-close.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low carb brunch includes eggs, breakfast meats, eggs, Psylli Turmeric Pancakes<br />and the obligatory brunch strawberry.</span></b></i></span></td></tr>
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Brunch doesn’t ever follow a specific food genre and the only things you can guarantee are:<br />
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1. Brunch will be low carb, keto and primal-ish (remember I’m no angel).<br />
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2. Brunch will taste fan-freakin-tastic and will usually be an homage to the Sunday breakfasts we experienced at “Gibbs Croft,” growing up.<br />
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3. We will have fantastic conversations and a lot of laughter and cutting up.<br />
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4. Denny and the boys will do the dishes. (Sssshhhhh don’t tell them this is a rule—they don’t know it…)<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Psylli Turmeric Pancakes work as both a savory or<br />a sweet component. They rocked with sugar free<br />maple syrup!</b></i></span></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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This week, brunch featured two dishes; one new, one old. Radish browns were among the first low carb foods I learned to make. Finding a potato or fauxtato sub--Denny and "the boys" are total dude-food afficianados, so it was imperative and I found that cauliflower and radishes filled-the-bill, nicely, in different respects. Radishes work great as radish browns, roasted radishes, radish fauxtato salad, as subs in stews and soups and in stir fries. Plus, they rule raw with butter and sea salt or in salads and as a DDS (Dip Delivery System).<br />
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The new dish is flat psylli. I mean really psylli!! It’s so psylli, it’s almost ludicrous. We’ll deal with that recipe over on the <a href="http://www.fastdayshealingdays.com/" target="_blank">Fast Days Healing Days website</a>, since the new recipe is ridiculously low calorie as well as low carb--fitting great into a Fast Day meal.<br />
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But get ready, cuz we’re about to melt your heart with our Radish Browns recipe. It’s super-simple, super-flavorful and although it doesn’t have the texture of hash browns, it does have a familiar texture and a very familiar flavor you’ll love. <br />
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Radish Browns are fantastic with eggs, bacon, sausage and other traditional breakfast and brunch foods. But what few realize, they rock the casa in breakfast tacos! Combine Radish Browns with scrambled eggs, salsa, cheese, and maybe a bit of cilantro wrapped in one of <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook’s</a> <a href="http://fluffychixcook.blogspot.com/#uds-search-results" target="_blank">low carb tortilla variations</a> and oh my. Well, get ready to write a thank you note in the comments section! Try them with our <a href="http://fluffychixcook.blogspot.com/2014/02/low-carb-breakfast-taco-with-psylli.html" target="_blank">Psylli Wraps</a> for a totally guilt-free, keto-licious breakfast alternative.<br />
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<span style="color: #cc0000;">Oh, let me share our Brunch Menu this morning:</span></h4>
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2 large over-medium fried eggs in 1 tsp Bacon Grease<br />
1 thick slice Jalapeno Smoked Bacon (yes, I DID say jalapeno-smoked bacon)<br />
1 turkey sausage patty<br />
2 Psylli Turmeric Pancakes<br />
1 tsp butter<br />
1 Tbsp sugar free maple syrup<br />
½ recipe Radish Browns (recipe follows)<br />
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Guess what the totals are for the meal? Bet you can’t guess! Ok, I’ll tell you!</div>
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<b>Brunch Totals</b>:<br />
517 Calories; 39g Fat (68.2% calories from fat); 28g Protein; 13g Carbohydrate; 6g Dietary Fiber; 487mg Cholesterol; 7g Net Carbs<br />
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Wow, did I just say 7g Net Carbohydrate and only 517 calories? Youbetcha! :D The wonders of low carb will never cease!<br />
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<span style="color: #cc0000;">Radish Browns</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Radish Browns make you forget you once had<br />and illicit love affair with potatoes that produced<br />two love children you wore on your booty.</span></b></i></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Serving Size: 1/2-1/3 recipe Yield: 2-3 Servings<br />
Preparation Time: 10 Minutes<br />
Cooking: 10 Minutes<br />
Start to finish: 20 Minutes<br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><b><i>A delicious and satisfying keto alternative to hash browns. Reheats great and makes convenient breakfast food on the run when used in breakfast tacos.</i></b></span></span><br />
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1/2 tablespoon <a href="http://amzn.to/1elyJfm" target="_blank">extra virgin olive oil</a><br />
1 tablespoon bacon grease, or butter<br />
1 1/2 cups sliced radishes<br />
1 green onions, chopped<br />
1/8 cup red bell pepper, seeded and chopped<br />
1/8 cup red onion, chopped<br />
1 jalapeno chile pepper, sliced thinly with seeds<br />
2 tablespoons Italian parsley, chopped<br />
1 clove garlic, peeled and sliced thinly<br />
<a href="http://amzn.to/1elza9t" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1e39gLk" target="_blank">fresh ground black pepper</a><br />
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Combine all ingredients in a large, heavy skillet over medium heat. Cook to desired doneness, stirring frequently. Enjoy!<br />
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<b>NOTES:</b> The flavor of these Radish Browns will fool your palate into believing you've just had hash browns, but the texture is not potato-like. We enjoy our RBs just a little crisp with a bit of body, but you decide!<br />
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<b>Serving Ideas:</b> Serve in a breakfast taco or as a side dish to your favorite breakfast, brunch or dinner dish.<br />
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<b>Per 2 Servings:</b> 118 Calories; 10g Fat (78.0% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 4g Net Carbohydrate<br />
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<b>Per 3 Servings:</b> 79 Calories; 7g Fat (78.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 3g Net Carbohydrate<br /><br />Visit Fluffy Chix Cook's New Blog!<br /><br /><br />
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com6tag:blogger.com,1999:blog-1831992060030300549.post-83812770155544396292014-02-12T12:47:00.004-06:002014-06-15T08:55:39.539-05:00Of Low Carb Breakfast Tacos and Psylli Wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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Do you think a low carb, keto-approved and gluten free tortilla or wrap is a myth or worse, an oxymoron? Well, Susie T. and Fluffy Chix Cook can show you that low carb, gluten free, keto wraps ARE possible and more, taste awesome! Convenience and flavor-together again. Yippee!<br />
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(Apologies in advance--this is going to be one of <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook's</a> long-winded posts in praise of a <a href="http://www.fastdayshealingdays.com/fast-day-psylli-wraps/" target="_blank">dear friend's Psylli Wrap</a>, a near-perfect and dead-easy low carb tortilla and wrap alternative that is a must-have in your rotation. There are two recipes in this post: one for an amazing Egg and Sausage Breakfast Taco and the other is for my tweaked version of DocP's Psylli Wrap. So be patient. Get a cup of coffee, and come right back now, ya here? Set a spell!)<br />
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<span style="color: red;">WE INTERRUPT THIS POST TO BRING YOU EXCITING FLUFFY CHIX COOK NEWS!</span><br />Fluffy Chix is excited to tell you we have a new nest! This blog has now become Fluffy Chix Cook's Recipe Archives, but new posts and recipes will continue on our own domain. Hallelujah and pass the low carb tortillas! Click on this <a href="http://www.fluffychixcook.com/" target="_blank">Fluffy Chix Cook</a> link to be transported through the magic of the internet to our new nest! (But please continue reading this recipe-it's one of our most popular in the archives!) See ya soon!</h4>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Breakfast Taco with Psylli Wrap - revised version<br />sausage, eggs, cheese, avocado and stir fry.</span></b></i></span></td></tr>
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Most of you know I’m a Texan in word and deed. If you doubt this, then please refer to my <a href="http://fluffychixcook.blogspot.com/2014/02/sentimental-journey-texas-forever.html" target="_blank">sentimental salute to Texas in the post above</a>! ;) So in the spirit of my Texas heritage, it stands to reason that I adore <a href="http://fluffychixcook.blogspot.com/2014/02/sentimental-journey-texas-forever.html#uds-search-results" target="_blank">Tex-Mex food</a> (with one exception—this Texan does not eat menudo—and I apologize for that sin of omission). I could eat Tex-Mex every day, 24/7/365. Seriously. And never tire of it. Day before yesterday, I found the meaning of life (as a low carb Texan). I found psyllium husks. “What does that have to do with being a Texan and loving Tex-Mex food,” you ask?<br />
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<tr><td class="tr-caption" style="text-align: center;">Psylli Wraps - Revised (Recipe Follows)</td></tr>
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It won’t come as any surprise, when you scroll down the right side, that there are many recipes for <a href="http://fluffychixcook.blogspot.com/2014/02/sentimental-journey-texas-forever.html#uds-search-results" target="_blank">low carb tortillas</a> listed! For 14 years I’ve quested like a Texan Don Quixote, for ingredients and products to make my dream of low carb Tex-Mex reality. I don’t just want to make it reality. I want to make it natural, second-nature, fully ingrained behavior—you know, a lifestyle. And I’m happy to say, after much trial-and-error, I’m livin’ the dream, bayyyybeee! Livin’ the dream!<br />
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<b><span style="color: #cc0000;">Can I get a “hayull yeah!” please? (That’s Texan for, “Oh right you are, right, right, very good thought!”</span></b><br />
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Anyway, I found psyllium husks (and my big girl panties)—and a recipe from my friend, DocP. Her brilliant and super-simple recipe for psylli wraps has been floating around the internet and Low Carb Friends for quite a while. And after a first initial mishap where I used the wrong product, and died from gritty psyllium powder (super ick and put me off my feed for weeks), I got the courage and the correct product (whole psyllium husks!!!!) and made them again and oh my. <br />
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The angels sang and Jesus wept. Yes, he did.<br />
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<a href="http://caloriecount.about.com/calories-trader-joes-psyllium-husks-i131573" target="_blank">Psyllium husks</a> are a wonderful, wonderful thing people. You find them in most grocery stores. (Not the ground kind, the whole husks.) Common brands of psyllium husks found at your grocery store are Now Brand, <a href="http://amzn.to/1bp8dH8" target="_blank">Jay Robb</a>, Trader Joe’s, <a href="http://amzn.to/1cwDHWh" target="_blank">Frontier</a>, etc. The psyllium husks are bulk—not in capsules. We buy the <a href="http://amzn.to/1nuij9i" target="_blank">12oz jar of Now Brand psyllium husks</a> and they are blonde. Other off-label brands may make your product purple—which is fine if you like purple food. :D<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low carb, gluten free, low cal Psylli Wraps - Revised<br />are flexible, yet tough and stand up to wet fillings.</span></b></i></span></td></tr>
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Psyllium husks will revolutionize my low carb tortilla and low carb Tex-Mex quest. I couldn’t resist tweaking her original, simple recipe. I’m Susie T, remember? The revised recipe is listed below. I wanted you to witness (and get the recipe) for the “creature of divine wonder,” that arose as a result of this amazing low carb tortilla recipe! I give you the Breakfast Taco. Huge. Gorgeous. Simple. Filling. And the best part? They're uber-flexible and you can pick them up (even with soggy ingredients) and eat them like a soft taco is meant to be enjoyed. <br />
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Hallelujah and pass the gravy!<br />
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<span style="background-color: #93c47d;"><b><span style="background-color: #d9ead3;">Okay, but enough about us! What's your favorite breakfast taco or taco filling? How's about sharing your favorite use of tortillas and wraps? Can't wait to hear from you</span>!</b></span></div>
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<span style="color: #990000;">Low Carb Breakfast Taco with Sausage and Asian Slaw Mix Variation</span></h3>
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Serving Size: 1 Breakfast Taco Yield: 1 Serving<br />
Preparation Time: 10 Minutes<br />
Cook Time: 5 Minutes<br />
Start to Finish: 15 Minutes<br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><i><b>Delicious, filling, and if you use the Asian version, a crunchy, fusion wrap that effectively disguises deep nutrition with Tex-Mex flavor and euphoria! Let's walk like a Texan!</b></i></span></span><br />
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<b>Ingredients</b></div>
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<li>¼ cup turkey breakfast sausage crumbles (Jimmy Dean)—or hot pork sausage crumbles, chorizo, or bacon, or “fill-in-your-favorite-blank</li>
<li>1 serving DocP's Psylli Wrap-Revised (recipe follows)</li>
<li>1-2 large eggs, beaten with 1 tsp water</li>
<li>1/2 ounce shredded cheddar cheese—or jalapeno jack cheese</li>
<li>1/8 avocado</li>
<li>2 tablespoons red salsa (Herdez, Casera Medium)—your favorite brand</li>
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<b>Variation</b></div>
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<li>1 teaspoon <a href="https://www.blogger.com/Extra%20Virgin%20Olive%20Oil%20http://amzn.to/1elyJfm" target="_blank">extra virgin olive oil</a></li>
<li>1 cup slaw mix (Dole Asian Blend), chopped</li>
<li>1/8 teaspoon <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a></li>
<li>1/8 teaspoon <a href="http://amzn.to/1eT11Ud" target="_blank">ground cumin</a></li>
<li><a href="http://amzn.to/1elza9t" target="_blank">sea salt</a></li>
<li>fresh ground <a href="http://amzn.to/1e39gLk" target="_blank">black pepper</a></li>
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<li>Microwave precooked sausage crumbles on high for 30-45 seconds.</li>
<li>Layer tortilla with grated cheese, sausage crumbles and nuke for 10-15 seconds to melt cheese and get tortilla hot.</li>
<li>Spray nonstick skillet with olive oil or coconut oil cooking spray and heat over medium high. Add eggs and season with kosher or sea salt and fresh ground black pepper. Scramble to your desired doneness, stirring often.</li>
<li>Place eggs on tortilla. Finish with avocado and salsa.</li>
</ol>
<div style="text-align: left;">
<br />
<b>Variation:</b> Before cooking egg, combine all ingredients in the nonstick pan. Sauté over medium high to your degree of doneness-about 3-4 minutes, max! Place in tortilla with eggs, and other ingredients. Enjoy.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Nutritional Information:</b></div>
<div style="text-align: left;">
<br /></div>
With
1 Egg: 246 Calories; 16g Fat (55.5% calories from fat); 20g Protein; 8g
Carbohydrate; 4g Dietary Fiber; 244mg Cholesterol; 4g Net Carbohydrate<br />
<br />
With
2 Eggs: 320 Calories; 21g Fat (57.1% calories from fat); 27g Protein;
8g Carbohydrate; 4g Dietary Fiber; 456mg Cholesterol; 4g Net
Carbohydrate<br />
<br />
Add the stir fried Asian slaw mix to either
breakfast taco: 59 Calories; 5g Fat (66.6% calories from fat); 1g
Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3g Net
Carbohydrate<br />
<div style="text-align: left;">
<br />
<b>Serving Ideas:</b> Serve with your hot coffee. Mexican coffee with a bit of cinnamon is delicious with this taco.<br />
<br />
<b>NOTES:</b> We could eat this breakfast taco every day. We had the 2-egg variety with the Asian slaw stir fry (a mixture of chopped kale, cabbage, carrot shreds, snap peas--so good!). It was so filling--filled us up for hours--kept us until dinner time. I love the tweaks to the original Psylli Wrap recipe. <a href="http://www.fastdayshealingdays.com/fast-day-psylli-wraps/" target="_blank">You can see DocP's original Psylli Wrap recipe here.</a> Try them, we think you'll love them and make all sorts of things: enchiladas, soft tacos, breakfast tacos, chips, crepes, etc.</div>
<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
<span style="color: #990000;">02.18.14 Update to DocP's Psylli Wraps-Revised</span></h3>
<br />
Serving Size: 1-2 Tortillas Yield: 8-10 Tortillas<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 20 Minutes<br />
Start to Finish: 25 Minutes<br />
<br />
<span style="color: #38761d;"><b><i><span style="font-size: x-small;">This
is an UPDATE to the spin-off of DocP's Original Psylli Wrap (recipe posted after this one). We wanted to see if we
could complicate her great recipe and give it a little more bread-y
mouth feel. It's still a quick, easy and super low calorie and low carb
tortilla option. Make them ahead and chill until ready to use. If you
can make pancakes or crepes, these have your name all over them!</span></i></b></span><br />
<br />
<div style="text-align: left;">
<b>Ingredients</b></div>
<ul style="text-align: left;">
<li>1 tablespoon <a href="http://amzn.to/1nuij9i" target="_blank">psyllium husks, whole</a> </li>
<li>1/2 tablespoon <a href="http://amzn.to/MPeMqG" target="_blank">coconut flour (Bob's Red Mill)</a></li>
<li>1 tablespoon <a href="http://amzn.to/MPf1lG" target="_blank">oat fiber</a>—or <a href="http://amzn.to/1mez4dy" target="_blank">gluten free oat bran</a>, or <a href="http://amzn.to/MPfkgi" target="_blank">almond meal</a></li>
<li>1/2 teaspoon <a href="http://amzn.to/MPfBzS" target="_blank">baking powder</a></li>
<li>1/2 teaspoon <a href="http://amzn.to/1elza9t" target="_blank">sea salt</a></li>
<li>1 cup All Whites Egg Whites, Egg Beaters—or egg whites</li>
<li>1 teaspoon <a href="http://amzn.to/1dI0p23" target="_blank">unfiltered apple cider vinegar (Bragg's) </a></li>
</ul>
<div style="text-align: left;">
<br />
<b>Spice Variations</b></div>
<ul style="text-align: left;">
<li>1 teaspoon granulated garlic</li>
<li>1/4 teaspoon <a href="http://amzn.to/1eT0OQT" target="_blank">onion powder</a> </li>
</ul>
<br />
<ol style="text-align: left;">
<li>Use whole psyllium husks (blonde)--we like NOW, Trader Joe's and Jay
Robb brands. These are whole husks, not powder. Combine with coconut
flour and oat fiber or gluten free oat bran and your favorite spices.
Stir to mix.</li>
<li>Add unfiltered apple cider vinegar to the egg whites and beat. Slowly add egg white mixture to dry ingredients, mixing quickly with a spatula to
avoid lumps. Keep stirring until everything comes together
smoothly--about a minute. Set aside and heat non-stick skillet.</li>
<li>Spray pan with olive oil or coconut oil cooking spray. Pour 3 tablespoons of
batter into a little cup. Pour into the center of the hot pan and tilt/swirl until the batter coats the bottom of the
pan and forms a tortilla. Cook until opaque, then gently lift around
edges and flip in pan. Cook on 2nd side.</li>
<li>Continue to cook a couple of minutes, flipping back and forth, until
tortilla dries out. If the remaining tortilla batter has thickened too
much, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)</li>
</ol>
<br />
<h3 style="text-align: left;">
Nutritional Information:
<span style="color: #990000;"><br /></span></h3>
<b>Per Tortilla (8 out):</b> 17 Calories; trace Fat (2.4% calories from fat); 2g Protein; 1.88g Carbohydrate; 1.13g Dietary Fiber; 0mg Cholesterol; 0.75g Net Carbs<br />
<b><br />Per Tortilla (9 out):</b> 15 Calories; trace Fat (2.4% calories from fat); 2g Protein; 1.7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 0.7g Net Carbs<br />
<br />
<b>Per Tortilla (10 out):</b> 14 Calories; trace Fat (2.4% calories from fat); 2g Protein; 1.5g Carbohydrate; .9g Dietary Fiber; 0mg Cholesterol; 0.6g Net Carbs<br />
<br />
<b>Serving Ideas:</b> Serve with your favorite filling.<br />
<div style="text-align: left;">
<span style="color: #990000;">Notes: <span style="color: black;">We really love these tortillas. Who wouldn't love them at 15 Cals per tortilla and only 0.7g Net Carbs per tortilla? We got 9 out of our recipe, but think we could have stretched it to 10.</span></span></div>
<h3 style="text-align: left;">
<span style="color: #990000;"> </span></h3>
<h3 style="text-align: left;">
<span style="color: #990000;"> </span></h3>
<h3 style="text-align: left;">
<span style="color: #990000;"> </span></h3>
<h3 style="text-align: left;">
<span style="color: #990000;">(Original Revised Version) DocP's Psylli Wraps-Revised--*see updated recipe above!</span></h3>
<div style="text-align: left;">
<br />
Serving Size: 1-2 Tortillas Yield: 3 Tortillas<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 10 Minutes<br />
Start to Finish: 15 Minutes<br />
<br />
<span style="color: #38761d;"><b><i><span style="font-size: x-small;">This is a spin-off of DocP's Original Psylli Wrap. We wanted to see if we could complicate her great recipe and give it a little more bread-y mouth feel. It's still a quick, easy and super low calorie and low carb tortilla option. Make them ahead and chill until ready to use. If you can make pancakes or crepes, these have your name all over them!</span></i></b></span><br />
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9MgkBqMfTlY/Uvu_IU8mKQI/AAAAAAAAFws/Ecs9YKDM8Ks/s1600/psylli-wraps.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9MgkBqMfTlY/Uvu_IU8mKQI/AAAAAAAAFws/Ecs9YKDM8Ks/s1600/psylli-wraps.jpg" height="248" width="320" /></a></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<ul style="text-align: left;">
<li>1 tablespoon <a href="http://amzn.to/1nuij9i" target="_blank">psyllium husks, whole</a> </li>
<li>1/2 tablespoon <a href="http://amzn.to/MPeMqG" target="_blank">coconut flour (Bob's Red Mill)</a></li>
<li>1 tablespoon <a href="http://amzn.to/MPf1lG" target="_blank">oat fiber</a>—or <a href="http://amzn.to/1mez4dy" target="_blank">gluten free oat bran</a>, or <a href="http://amzn.to/MPfkgi" target="_blank">almond meal</a></li>
<li>1/4 teaspoon <a href="http://amzn.to/MPfBzS" target="_blank">baking powder</a></li>
<li>1/8 teaspoon sea salt</li>
<li>1/2 cup All Whites Egg Whites—or egg whites</li>
</ul>
<div style="text-align: left;">
<br />
<b>Spice Variations</b></div>
<ul style="text-align: left;">
<li>1/4 teaspoon granulated garlic</li>
<li>1/8 teaspoon <a href="http://amzn.to/1eT0OQT" target="_blank">onion powder</a></li>
</ul>
<div style="text-align: left;">
<br /></div>
<ol style="text-align: left;">
<li>Use whole psyllium husks (blonde)--we like NOW, Trader Joe's and Jay Robb brands. These are whole husks, not powder. Combine with coconut flour and oat fiber or gluten free oat bran and your favorite spices. Stir to mix. Slowly add egg whites, mixing quickly with a spatula to avoid lumps. Keep stirring until everything comes together smoothly--about a minute. Set aside and heat non-stick skillet.</li>
<li>Spray pan with olive oil or coconut oil cooking spray. Pour half of batter into pan and tilt/swirl until the batter coats the bottom of the pan and forms a tortilla. Cook until opaque, then gently lift around edges and flip in pan. Cook on 2nd side.</li>
<li>Continue to cook a couple of minutes, flipping back and forth, until tortilla dries out. If the remaining tortilla batter has thickened too much, thin it with more egg whites or water.</li>
</ol>
<div style="text-align: left;">
<br />
<b>Per Serving:</b> 34 Calories; trace Fat (3.3% calories from fat); 5g Protein; 4g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1g Net Carbohydrate<br />
<br />
<b>Serving Ideas:</b> Serve with your favorite filling.<br />
<br />
<b>NOTES:</b> The coconut flour and oat fiber or gluten free oat bran add a little more texture to DocP's original Psylli Wraps. The originals are delicious, but you know SusieT. I just can't help myself from twitchin' wings and changing things up! There are many people on LCF (our low carb support forum) who contributed to the development of this recipe. I'm sure somewhere, someone has made these EXACTLY like this recipe, but I didn't go read the original 85 page post to find out, I just decided to "wing it" and these were the result. Very tasty. Totally impervious to wet and soggy ingredients! And an excellent soft taco GDS (guts delivery system). Oh and did I mention, they're only 34 calories and 1g Net Carb? Supah dupah!<br />
<br />
Be sure to drink lots of water. Psyllium is a fiber supplement that aids regularity! Also, start slowly, so you can predict how your body handles extra fiber and gradually work your way up. Each tortilla provides a 1/2 tablespoon of psyllium husks and the daily dose of psyllium husks per the jar is 2Tbsp/serving. So you can see, you're well within that daily amount, even if you ate 2-3!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com27tag:blogger.com,1999:blog-1831992060030300549.post-67524705993778154382014-02-11T20:19:00.001-06:002014-02-11T22:25:09.362-06:00Sentimental Journey - Texas Forever<div dir="ltr" style="text-align: left;" trbidi="on">
People always ask, "You Texans. Psssshhhhaw! You all act like you're the eighth wonder of the world over there. What's so special about Texas?"<br />
<br />
Well this is a departure from our typical food posts. This is a sentimental journey and a tribute to all the members of my family from this great state of Texas, whom I adore. This was sent to me by my brother-in-law, whom I've known since I was three years old. He's really a brother, not a BIL. In fact, both of my brothers-in-law are more brother, than inlaw. But I digress.<br />
<br />
<a name='more'></a><br />
<br />
We just lost a very great man, Daddy Dee, F's father and a terrific man--whom I've also known since I was three. Daddy Dee and B's father, Papa (Papa is my other BIL's dad) became the defacto "Daddies" in our extended clan of Irish-Texans when we lost Dad, so many years ago--almost 20 years, now.<br />
<br />
This is for Daddy Dee and F3.<br />
<br />
And by the way, this is why we say, "What's so special about Texas? Only everything. It's the people. It's the weather. It's the grandeur. The "big." It's the family sittin' outside under a pecan tree in the middle of 105 degree heat, barbequing, listening to Texas music and chillin' out with a window unit air conditioner sittin' on a table with a big ol' orange extension chord running out the window of the house to the a/c on the table. This is what's so special about Texas."<br />
<br />
Texas forever.<br />
<br />
<iframe allowfullscreen="" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/22132017" webkitallowfullscreen="" width="500"></iframe>
</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com10tag:blogger.com,1999:blog-1831992060030300549.post-46355152883283104572014-02-09T15:22:00.001-06:002014-02-09T16:56:16.882-06:00Low Carb Asparagus Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kJc_IkpZESU/UvfvbUiQ0PI/AAAAAAAAFuE/kF_F26TdeJU/s1600/carpaccio-meal-close.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-kJc_IkpZESU/UvfvbUiQ0PI/AAAAAAAAFuE/kF_F26TdeJU/s1600/carpaccio-meal-close.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low Carb Asparagus Soup is a perfect low carb, keto side.</b></i></span></span></td></tr>
</tbody></table>
People often assume cream soups are heavy; big calorie and carb-bombs. But that couldn’t be further from the truth with this easy and delicious, Asparagus Soup. In 35 minutes or less you can whip this soup up and hold it until you’re ready to serve dinner, or make it ahead and serve it chilled.<br />
<a name='more'></a><br />
<br />
Asparagus Soup makes a perfect side dish or center piece for a holiday meal, because it allows the hostess to whoop it up at her own party! (Remember, we made it ahead and served it chilled!) And you know that <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a>, love make-ahead and lucky leftovers! We especially love it on Valentine’s Day, because it goes great with <a href="http://www.fastdayshealingdays.com/fast-day-valentines-day-dinner-beef-carpaccio/" target="_blank">Beef Carpaccio</a> or <a href="http://fluffychixcook.blogspot.com/2012/06/six-simple-golden-rules-to-great.html" target="_blank">Great Grilled Steak</a> and <a href="http://www.fastdayshealingdays.com/simple-spring-greens-salad/" target="_blank">Simple Spring Greens Salad</a> and doesn’t leave you feeling heavy and full. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VG1P8V3sE6w/UvfvbZjp1WI/AAAAAAAAFuI/8-iInH9PMYw/s1600/tips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-VG1P8V3sE6w/UvfvbZjp1WI/AAAAAAAAFuI/8-iInH9PMYw/s1600/tips.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Reserve blanched asparagus tips for garnish.</b></i></span></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7SED6BL1jXM/UvfvcHOgHZI/AAAAAAAAFuU/0kQOfmM7ez4/s1600/yogurt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-7SED6BL1jXM/UvfvcHOgHZI/AAAAAAAAFuU/0kQOfmM7ez4/s1600/yogurt.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Add yogurt to pureed and strained asparagus so</b></i><i><b>up.</b></i></span></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CS9DiGMOl3w/UvfvbSkRMDI/AAAAAAAAFt8/QGvZJ7jJLQQ/s1600/thicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CS9DiGMOl3w/UvfvbSkRMDI/AAAAAAAAFt8/QGvZJ7jJLQQ/s1600/thicken.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Add your favorite low carb thickener if you like thick soup!</b></i></span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5uSvwldZQdg/Uvfvb2TSveI/AAAAAAAAFuM/5FPLjctl7A4/s1600/whisk-like-mad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5uSvwldZQdg/Uvfvb2TSveI/AAAAAAAAFuM/5FPLjctl7A4/s1600/whisk-like-mad.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Whisk like crazy to prevent clumping</span></b></i></span>.</td></tr>
</tbody></table>
<br />
<br />
We even have room to enjoy <a href="http://fluffychixcook.blogspot.com/2012/02/sugar-free-chocolate-dipped_13.html" target="_blank">Chocolate Dipped Strawberries</a> for dessert. No guilt. No calorie or carb bombs and a true romantic evening gets enjoyed by all! Even “the boys.” (You remember our “boys”: Buddy, Kevin, Tony, Shylling and Zippy, their stuffed toy dog, Wee Wee, Wee Wee’s baby, Skeeter and Stretch their giraffe, don’t you? Here they are being good little “boys” and here’s another photo before Zippy was “born” and Stretch came to live in our menagerie.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Jj8lJH0g50k/Uvfw24qWBdI/AAAAAAAAFuc/JZL6xYH3Qq4/s1600/TheBoysWithKhakki.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Jj8lJH0g50k/Uvfw24qWBdI/AAAAAAAAFuc/JZL6xYH3Qq4/s1600/TheBoysWithKhakki.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>The boys with my sissy, Khakki</i></b></span></span></td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-L4_2254soFg/UvfxKHDLOyI/AAAAAAAAFuk/5DiEoaou938/s1600/Valentines2011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-L4_2254soFg/UvfxKHDLOyI/AAAAAAAAFuk/5DiEoaou938/s1600/Valentines2011.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><b><i><span style="color: #38761d;">The Boys - Valentine's 2011, when Kevin came<br />to live with us and 2 months before being<br />diagnosed with a late stage breast cancer.</span></i></b></span></td></tr>
</tbody></table>
<br />
<br />
Happy Valentine’s Day! Enjoy the soup and drop me a comment to let me know if you liked it. Please share Fluffy Chix Cook with your friends!<br />
<br />
<br />
XOXO<br />
<br />
<h3 style="text-align: left;">
Asparagus Soup</h3>
<div style="text-align: left;">
<br />
Recipe By: Susie T. Gibbs<br />
Serving Size: 1/4-1/6 Recipe Yiled: 4-6 Servings<br />
Preparation Time: 20 Minutes<br />
Cooking Time: 15 Minutes<br />
Start to Finish: 35 Minutes<br />
<br />
<br />
<br />
<span style="color: #38761d;"><i><b>Simple and elegant soup that tastes like spring. Fresh asparagus and fresh basil or tarragon push winter buh bye!</b></i></span><br />
<br />
<br />
6 cups <a href="http://amzn.to/1afPHjJ" target="_blank">low sodium chicken broth</a>, <a href="http://amzn.to/1eLuGgm" target="_blank">vegetable stock</a>—or bone broth<br />
1 shallot, chopped finely<br />
1 clove garlic, peeled and chopped or pressed<br />
1 pound asparagus<br />
2 cups organic baby spinach<br />
1/2 cup fresh basil leaves and stems, whole—or a mix of basil and tarragon<br />
1/3 cup <a href="http://amzn.to/1gjA8FK" target="_blank">Greek yogurt</a><br />
1/3 cup <a href="http://amzn.to/1gcOR6K" target="_blank">Parmesan cheese</a><br />
<a href="http://amzn.to/1elza9t" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1e39gLk" target="_blank">fresh ground black pepper</a><br />
1-1 1/2 tsp low carb thickener (optional) <br />
<br />
<b>Topping per Serving<i> (Optional)</i></b><br />
2 tablespoons Greek yogurt<br />
<br />
Prepare an ice water bath using a large mixing bowl, ice and water. Reserve.<br />
<br />
Trim 1 1/2-inches from the tips of the asparagus. Reserve. Cut remaining stalks into 1-inch pieces, discarding the bottom 1-inch, because it's woody and fibrous.<br />
<br />
Bring chicken stock, minced shallot and garlic to a boil over high heat, then reduce to simmer on low heat. Simmer 5 minutes. Choose the eight prettiest asparagus spear tips. Set a timer and cook them in the broth for 1 1/2 minutes. Remove asparagus tips using a slotted spoon or tongs and plunge into the ice water bath. Remove when cool and drain Reserve these spears for garnish.<br />
<br />
Blanch spinach and fresh basil leaves for 30 seconds in the hot broth. Remove with a strainer and plunge into ice water to stop the cooking. Remove when cool and drain. Reserve.<br />
<br />
Cook remaining asparagus tips and stalks in the broth until tender when pierced with a knife tip--about 7-8 minutes. Transfer soup to a blender. Add blanched spinach, basil, and grated Parmesan cheese. Place the lid on, keeping one edge open to release the boiling hot steam from the soup. Cover with a towel and pulse to blend the soup until smooth. <br />
<br />
(<i>Optional Step:</i> If you like your soup, silky-smooth, run the soup through a mesh strainer or food mill. Make sure to scrape the underneath side of the strainer to return that beautiful strained puree to the soup.)<br />
<br />
Add yogurt, kosher or sea salt and fresh ground black pepper. If desired, thicken soup with glucomannan powder or your favorite low carb thickener. Garnish with 2 asparagus tips per serving. Serve hot or cold. Soup can be made ahead if serving chilled.<br />
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<b>NOTES:</b> Adding the blanched spinach and herbs makes this soup a beautiful, bright green. It's a festive soup, perfect for special occasions, but it's so easy to make, you can enjoy it on a weekday. We love making Asparagus Soup ahead and serving it chilled. That way, things are done ahead of a party, and you only have to assemble the meal to serve it.<br />
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<b>Serving Ideas:</b> Serve with your favorite simple salad and quick protein for an elegant and easy meal.</div>
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<b>Nutritional Information</b><br />
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4 Servings: 159 Calories; 5g Fat (26.5% calories from fat); 22g Protein; 8g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 6g Net Carbohydrate<br />
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6 Servings: 106 Calories; 3g Fat (26.5% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 5g Net Carbohydrate<br />
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Add 2 Tablespoons Greek Yogurt per Serving: 8 Calories; 1g Fat (73.3% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; trace g Net Carbohydrate<br />
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Copyright © 2012 Fast Days Healing Days. All rights reserved.</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com2tag:blogger.com,1999:blog-1831992060030300549.post-60835949022304088292014-02-05T11:26:00.000-06:002014-02-13T16:13:19.701-06:00Low Carb Chicken Pot Pie - Deconstructed<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><b><i>Deconstructed low carb chicken pot pie (with<br />a Mozzarella Stuffed, Parmesan Crusted<br />Revolutionary Roll just cuz we can)!</i></b></span></span></td></tr>
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We grew up eating Southern comfort food. I am a product of my upbringing. I adore creamy, comfort-y food. It may get boring to you guys that FCC doesn’t post as many “Mediterranean,” “clean-looking,” “healthy-looking,” “light dishes.” I cruise the diet sites and think, “Wow, those are beautiful dishes, I should start making more of 'those'." (Fill in your “those” blank, now.)<br />
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The reality is, I do make “those” dishes now and then…mainly in the summer, when it’s hot as hades here in H-town; when we’re all sittin’ around in our underwear, fryin’ eggs on the sidewalk. Then it’s “light foods,” and salads, and Mediterranean food.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low Carb Chicken Pot Pie - deconstructed</b></i></span></span></td></tr>
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But in winter? Well hayull (that’s Texan for hell), I want something warm and comfort-y, that reminds me of my mama before she became sick (and crazy). Something that reminds me of WaWa (our grandmama) and all the DFSW (Delicate Flowers of Southern Womanhood) Chix who came before me. Only problem is…their cookin’ helped make me very fluffy with all of the carbage. And God bless her, but Mama switched us all to Oleo in the 60's, cuz Art Linkletter (I think), convinced her it was "better for us than butter." *snick...oh in the name of all that is holy!*<br />
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What’s a fluffy chix to do?<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uBQpFUwdKD0/UvJwNt4SR9I/AAAAAAAAFso/qqWlXH9dWX0/s1600/herb-bite.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uBQpFUwdKD0/UvJwNt4SR9I/AAAAAAAAFso/qqWlXH9dWX0/s1600/herb-bite.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">A perfect bite. Love that fresh tarragon! Use dried or omit!</span></b></i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low carb Chicken Pot Pie to the rescue!</b></i></span></span></td></tr>
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Well. I simply cook my little wings to the bone and make all those Southern comfort dishes of my youth, FCC dishes. And here’s the latest recipe from one I cooked and photographed a while ago, then frankly forgot about—damn you, chemo-brain! <br />
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I “split” this recipe into parts for easier reading. It comes together very quickly. Two things are your friend: having bone broth already made and waiting; and having the Revolutionary Buns already made--should you decide to have them with this…but you don’t have to have them, cuz it’s awesome without it!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Veggies sauteing with fresh herbs.</span></b></i></span></td></tr>
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Hope you will make it. Don’t be afraid of the fresh herbs. If you don’t have any, simply add some dried herbs. I love the taste of thyme, rosemary and tarragon in my pot pie—makes it kinda special (and healthy…those are Mediterranean herbs, after all, right? ;)…<br />
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Creamy Chicken Pot Pie - Deconstructed</h3>
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Serving Size: 1/4 - 1/6 Recipe Yields: 4-6 Servings<br />
Preparation Time: 20 Minutes<br />
Cooking Time: 45 Minutes<br />
Start to Finish: 65 Minutes<br />
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<span style="color: #38761d;"><i><b>Creamy, low carb comfort food. Another winning meal in keto-land! This dish is well-behaved. It doubles and triples well or can be cut in half. Freezes and reheats great.</b></i></span><br />
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<b>For The Chicken</b><br />
1 1/2 pounds boneless, skinless, chicken breast halves<br />
1 tablespoon <a href="http://amzn.to/1hULSjU" target="_blank">Country Dijon mustard </a><br />
1 teaspoon <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a><br />
1 teaspoon <a href="http://amzn.to/1fkIICl" target="_blank">Cavender's Greek Seasoning</a>--or your favorite blend of oregano, garlic, salt and pepper<br />
sea salt<br />
fresh ground <a href="http://amzn.to/1e39gLk" target="_blank">black pepper</a><br />
2 tablespoons <a href="http://amzn.to/1elyJfm" target="_blank">extra virgin olive oil</a><br />
(Optional: fresh herbs of your choice, or not! We love tarragon, thyme and rosemary from our pots on the patio.)<br />
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<b>For The Veg</b><br />
8 ounces mushrooms, sliced<br />
1/2 cup red onion, chopped<br />
1/4 cup red bell pepper, seeded and chopped<br />
1 clove garlic, peeled and sliced<br />
2 cups green beans, frozen<br />
(Optional: fresh herbs of your choice, or not! We love tarragon, thyme and rosemary from our pots on the patio.)<br />
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<b>For The Sauce</b><br />
2 cups <a href="http://amzn.to/1afPHjJ" target="_blank">low sodium chicken broth</a>, or bone broth<br />
1 cup<a href="http://amzn.to/1doTfjb" target="_blank"> light coconut milk (Thai Kitchen)</a><br />
4 ounces cream cheese, cut in 1-inch cubes<br />
1 tablespoon <a href="http://amzn.to/MgNCcx" target="_blank">dried parsley</a><br />
1/2 cup <a href="http://amzn.to/1gcOR6K" target="_blank">Parmesan cheese</a><br />
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<b>Variation</b><br />
1 1/2 pounds chicken thighs, boneless, skinless, raw<br />
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<b>Topping <i>(Optional)</i></b><br />
1-2 Parmesan Crusted, Cheese Stuffed Revolutionary Rolls (recipe follows)<br />
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Preheat oven to 350°. Trim and cut boneless skinless chicken breasts or thighs into bite-sized pieces. Toss with Dijon mustard and season with granulated garlic, Cavender's Greek Seasoning, kosher or sea salt and pepper. Add 1 tablespoon olive oil to a nonstick skillet. Heat over medium high heat. Brown chicken pieces. Remove and add remaining olive oil, mushrooms, onion, red bell pepper and garlic. Season with kosher or sea salt and pepper. Sauté over medium high heat until tender. Add green beans and sauté another 2 minutes.<br />
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Microwave cubed cream cheese for 10-15 seconds to soften. Mash cheese with a fork to remove a lot of the lumps. Slowly whisk in chicken broth and coconut milk. Add dried parsley. Toss sauce with sautéed chicken and veggies. Spray a 10x12 Pyrex casserole or individual casserole dishes with olive oil or coconut oil spray. Pour casserole filling to pan. Top with Parmesan cheese and bake at 350° for 35-40 minutes until heated through and golden on top. Serve.<br />
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(Optional): If desired, use leftover Revolutionary Mini-Rolls as a crunchy, cheesy, crouton. Dip them in beaten egg whites and roll in Parmesan cheese. Bake at 350° until golden and crispy outside. You can stuff them with chunks of mozzarella cheese before dipping in the egg and cheese coating.<br />
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<b>Serving Ideas: </b>Serve with a simple salad or sliced tomatoes.<br />
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<b>NOTES:</b> This creamy Parmesan chicken and veggies casserole is filling and delicous. An easy weeknight meal and one the whole family will love. Freezes great and can be halved or doubled. We usually make one casserole for dinner and one for the freezer. If you like the sauce thicker, you may thicken with your favorite low carb thickener!</div>
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<b>Nutritional Information:</b><br />
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Chicken Breasts<br />
Per 4 Servings: 461 Calories; 25g Fat (49.4% calories from fat); 43g Protein; 16g Carbohydrate; 4g Dietary Fiber; 118mg Cholesterol; 12g Net Carbohydrate<br />
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Per 6 Servings: 307 Calories; 17g Fat (49.4% calories from fat); 28g Protein; 10g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 7g Net Carbohydrate<br />
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Chicken Thighs<br />
Per 4 Servings: 513 Calories; 31g Fat (53.6% calories from fat); 44g Protein; 16g Carbohydrate; 4g Dietary Fiber; 201mg Cholesterol; 12g Net Carbohydrate<br />
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Per 6 Servings: 342 Calories; 20g Fat (53.6% calories from fat); 29g Protein; 10g Carbohydrate; 3g Dietary Fiber; 134mg Cholesterol; 7g Net Carbohydrate<br />
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Parmesan Crusted, Mozzarella-Stuff Revolution Rolls</h3>
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Serving Size: 1-2 Rolls Yield: 18 Rolls<br />
Preparation Time: 30 Minutes<br />
Cooking Time: 15 Minutes<br />
Start to Finish: 45 Minutes</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb, Parmesan Crusted<br />Mozzarella Cheese Stuffed<br />Revolutionary Rolls are crispy outside<br />gooey, cheesy inside!</b></i></span></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Wet Ingredients</b><br />
4 large eggs, separate out yolks<br />
1/2 cup mozzarella cheese, part skim milk, shredded<br />
1/4 cup cottage cheese<br />
1 teaspoon Country Dijon Mustard<br />
<b><br />Dry Ingredients</b><br />
1/8 cup <a href="http://amzn.to/1jCOSEW" target="_blank">protein powder, natural flavor</a> (Designer Whey)--(about 5-6 Tbsp or 26 grams)<br />
1 tablespoon coconut flour - Bob's Red Mill<br />
1 tablespoon <a href="http://amzn.to/1cA2CbI" target="_blank">pork rind crumbs</a><br />
1/8 cup parmesan cheese, grated<br />
1/4 teaspoon granulated garlic<br />
1/4 teaspoon onion powder<br />
1 tablespoon parsley, freeze-dried<br />
1/8 teaspoon sea salt<br />
1 teaspoon baking powder<br />
1/4 teaspoon <a href="http://amzn.to/1doWE1i" target="_blank">cream of tartar</a><br />
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<b>For Roll Filling</b><br />
4 1/2 ounces mozzarella cheese, part skim milk, cut into 18, 1/4 ounce cubes (reserved for individual roll filling)<br />
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<b>For Coating</b><br />
1/4 cup All Whites Egg Whites<br />
1/3 cup parmesan cheese, grated (reserve for crusting cooked rolls)<br />
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Preheat oven to 325°. Line 2-3 mini muffin pans with NONSTICK aluminum foil. You can try lining them with regular aluminum foil and spraying with olive oil. The mini rolls, may or may not release easily.<br />
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Separate eggs into clean, dry bowls.<br />
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<b>For Egg Yolk Mixture:</b> Cream cottage cheese in a small food processor until almost smooth. To egg yolk bowl, add shredded cheeses, mustard, protein powder, and all seasonings except cream of tartar. Make sure to reserve the cubed mozzarella, egg whites and the 1/3 cup of grated Parmesan for later use!<br />
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<b>For Egg Whites:</b> Whip egg whites until they become frothy. Add cream of tartar. Continue to beat with an electric mixer until whites become stiff and no longer slide in a bowl. (Hint: Fluffy Chix like to use a glass or stainless bowl to whip egg whites. Make sure your beaters and bowl are both scrupulously clean and oil free.)<br />
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After beating egg whites, beat egg yolk mixture for about 2 minutes. Mixture should be pale and fairly smooth, although there will still be a few lumps of cheese.<br />
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Fold egg whites into yolk mixture in three additions. You can be rough with the first addition. The first addition simply loosens the yolk mixture and lightens it. The second and third additions of egg white should be gentle folding motions. Try not to deflate the batter. Work quickly to keep the eggs from deflating.<br />
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Place 1 tabespoon of batter into the bottom of each NONSTICK foil-lined mini-muffin well. Place 1 spoon of batter into each lined well. Add a mozzarella cheese cube into the center of each well. Spoon batter over the top of each piece of cheese, completely covering it. Don't fill muffin wells too full. Fill to about 3/4 of each well. Bake for 15 - 20 minutes or until center is done completely and exterior is golden. Rolls will shrink when cool but will still taste delicious.<br />
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When ready to serve, dip each baked roll into slightly beaten egg white and sprinkle thoroughly with grated Parmesan cheese (the green can kind will work here). Bake at 400° until cheese filling inside rolls is melted and crust is browned (about 15-20 minutes). Serve immediately, 1-2 rolls per person.<br />
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<b>Per Roll:</b> 66 Calories; 4g Fat (52.2% calories from fat); 7g Protein; 1.1g Carbohydrate; 0.22g Dietary Fiber; 57mg Cholesterol; 0.9g Net Carbohydrate<br />
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<b>Serving Ideas:</b> Use with soups and stews. The work great as toppings for onion soup or for pot pies and smothered meats. We love them with tomato basil soup and crawfish bisque.<br />
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<b>NOTES: </b>These are Fluffy Chix favorite basic Revolutionary Roll with a little bit of jazz hand action. The Parmesan coating and surprise mozzarella cheese filling are so exciting. Crunchy and gooey. They are the perfect accompaniment for soups and stews of all kinds. You can even float these babies on top of soups for the return of the low carb crouton.<br />
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These freeze and re-warm beautifully, even once they've been Parmesan crusted and baked. The recipe is easily cut in half or even in quarters!<br />
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Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com7tag:blogger.com,1999:blog-1831992060030300549.post-37959331609570957962014-02-02T13:10:00.000-06:002014-02-02T16:20:43.684-06:00Low Carb Beefy Fauxtato Soup - MMMMmmmmmm Good!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Beefy Fauxtatoes Soup with Gruyere Cheese Croutons</b></i></span></span></td></tr>
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We’ve had unseasonably and unreasonably cold weather this winter. In
Houston, that just doesn’t happen, and it leads me to question whether
or not Global Warming is just a bunch of malarkey? I won’t be distracted
from my appointed rounds by politics. So let me say instead that when
cold weather strikes, we strike back—with soup! Yes, my friends (all 2
of ya’s), soup is what cures the chilblains of your soul.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Beefy Fauxtato Soup</b></i></span></span></td></tr>
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And this time, I didn’t want just “any soup.” I wanted a beefy, hearty, Chunky-soupy type of experience without all the chemicals and ingredients you can’t pronounce! I wanted beefy potato soup! But hey! We’re not ‘posed to be eating taters on a low carb, keto, paleoesque-primally, delicious diet! Right?<br />
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Well what’s a girl to do?<br />
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Easy, y’all! If you’re feeling super carb-conscious, cubed cauliflower, radishes, and turnips make very credible tater substitutes. If you have traveled the carb ladder and realize you CAN enjoy things such as rutabaga (aka Swedes) in moderation, add them! They're very potato-y. One way we have our taters and eat them too is to combine rutabaga (higher carb) with lower carb root veg like turnips and also some cauliflower (an above-ground veggie hero). This combination yields a great fauxtato experience. I swear! No deprivation involved!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GR5ZxfZGWz8/Uu6WtUsCoDI/AAAAAAAAFr4/hI3dLBD5O8o/s1600/beefy-fauxtato-soup-bite.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-GR5ZxfZGWz8/Uu6WtUsCoDI/AAAAAAAAFr4/hI3dLBD5O8o/s1600/beefy-fauxtato-soup-bite.jpg" height="306" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Gitchasome! Beefy Fauxtato Soup - Low Carb, Keto, Paleo-Primal and Diabetic-friendly!</span></b></i></span></td></tr>
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I also took a shortcut, cuz we’re also not bothered by cooked carrots in moderation. Sam’s Club has a <a href="http://www.samsclub.com/sams/daily-chef-normandy-blend-vegetables-16-oz-bag-4-ct/prod5920086.ip?searchTerm=normandy%20blend" target="_blank">Normandy Blend</a> of frozen veg: broccoli, cauliflower, yellow and orange carrots that work great in soups and stews. Because I like to keep the broccoli as brightly colored as possible, we always nuke and add these veggies at the end—sometimes per serving!<br />
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The soup is very forgiving—make your favorite flavor profile by switching-up the seasoning. Add cheese sauce for a cheese or cheeseburger soup. Add different veg and have a creamy, rich broccoli cheese soup. You get the picture? Play with your food and make it your own!<br />
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<a href="http://2.bp.blogspot.com/-VM0QGbUZv8k/Uu6WtYgsTOI/AAAAAAAAFrw/lHTh03ZvzbM/s1600/Biscuit-batter.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VM0QGbUZv8k/Uu6WtYgsTOI/AAAAAAAAFrw/lHTh03ZvzbM/s1600/Biscuit-batter.jpg" height="237" width="320" /></a>Sometimes we go so far as to whip up a batch of our Southern Biscuits. 1 Biscuit serves Denny and me very easily. We split it. Toast the outsides, then flip the halves over and top with Gruyere cheese. Toast that and then we split 1 side into halves so we can each have a piece of cheese toast. We’ll quarter the other half of the cheese biscuit and place 2 “cheese croutons” into each mug of soup. Delish!!! But believe me, you don’t have to add the cheese toast or cheese croutons to the soup to enjoy it. It’s fantastic. You’ll make it again and again!<br />
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Please try the soup and leave a comment below to let us know how it worked? And don’t forget, sharing is caring! Please share our recipes and <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> with your friends!<br />
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<h3 style="text-align: left;">
Beef and Fauxtato Soup</h3>
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Serving Size: 1 1/2 - 2 Cups Yield: 20 Cups of Soup<br />
Preparation Time: 20 Minutes<br />
Cooking Time: 4 Hours<br />
Start to Finish: 4 Hours 20 Minutes<br />
<span style="color: #38761d;"><i><b><span style="font-size: x-small;"><br />Move over Chunky! There's a new soup boss in town filled with beefy, fauxtato-ey goodness. Freezes and reheats great!</span></b></i></span><br />
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1 pound 80/20 ground beef<br />
1 pound hot pork breakfast sausage, raw (Jimmy Dean’s Hot)<br />
2 cups red onion, chopped<br />
4 ounces mushrooms<br />
1 tablespoon <a href="http://amzn.to/K0aATt" target="_blank">Worcestershire sauce</a><br />
2 teaspoons <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a><br />
<a href="http://amzn.to/1elza9t" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1e39gLk" target="_blank">fresh ground black pepper</a><br />
6 cups bone broth—or <a href="http://amzn.to/1afPHjJ" target="_blank">low sodium beef broth</a>/<a href="http://amzn.to/1afPHjJ" target="_blank">chicken broth</a><br />
8 cups water<br />
10 ounces turnip, ½-inch cubes<br />
1 pound rutabaga, ½-inch cubes<br />
1 pound frozen vegetables, Normandy Blend (Sam’s Club)—frozen veggie combination: cauliflower, broccoli and carrots</div>
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Toppings (Optional)</h4>
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1 <a href="http://fluffychixcook.blogspot.com/2012/02/put-biscuits-back-on-menu.html" target="_blank">Low Carb Biscuits, Savory</a><br />
1 1/2 ounces <a href="http://amzn.to/MOfOnE" target="_blank">Gruyere cheese</a>, grated<br />
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Sauté ground beef, pan sausage (aka breakfast sausage), onion and sliced mushrooms with granulated garlic, kosher or sea salt and pepper, in a large nonstick skillet over medium high heat until browned. Pour into slow cooker. Add broth and water. Cook on high 4-6 hours.<br />
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1 hour before serving, preheat oven to 450°. Peel and dice turnip and rutabaga. Spray with olive oil spray and season with granulated garlic, kosher or sea salt and fresh black pepper. Place on a parchment or foil-lined baking sheet. Roast 45-60 minutes, stirring once halfway through cooking. Add to soup 15-30 minutes before serving.<br />
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Nuke veggie blend 3-5 minutes in microwave safe bowl just prior to serving. Add hot veggies to the soup. Stir and cook an addition 5 minutes. Serve immediately.<br />
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<b>NOTES: </b>We love this hearty soup. Serve it as is or morph it into many different kinds of soup: thicken it for stew, add cheese sauce for a creamy soup, add cream, make it your own. Top it with lettuce and tomato for a heartier cheeseburger soup. So much nutrition in a bowl!<br />
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Normandy Blend is a frozen veggie blend available at Sam's Club. It has cauliflower, broccoli, yellow and orange carrots and works great in soups and stews. We don't worry about the carb count from the carrots; 1 cup of Beefy Fauxtato Soup is only 4.65g Net Carbs and we eat 2 cups per serving. So still under 10g Net Carbs for a very filling meal.<br />
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Beef and Fauxtato Soup makes about 20 cups of soup. We enjoy eating 1 1/2-2 cups per serving, but you can decide how much your carb budget allows per serving! Gitchasome!<br />
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<b>Serving Ideas:</b> Top with low carb asiago croutons or serve with a low carb biscuit or side salad.<br />
<b><br />Nutritional Information:</b><br />
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Per Cup of Soup (Without Croutons): 164 Calories; 11g Fat (60.3% calories from fat); 10g Protein; 6.35g Carbohydrate; 1.7g Dietary Fiber; 34mg Cholesterol; 4.65g Net Carbohydrate<br />
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Per Cheese Crouton: 33 Calories; 2g Fat (64.2% calories from fat); 2g Protein; 0.875g Carbohydrate; 0.625g Dietary Fiber; 15mg Cholesterol; 0.25g Net Carbohydrate<br />
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Per 1 1/2 Cups of Soup with 2 Croutons: 246 Calories; 21.5g Fat; 19g Protein; 11.275g Carbohydrate; 3.8g Dietary Fiber; 7.48g Net Carbohydrate<br />
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Per 2 Cups of Soup With 2 Croutons: 394 Calories: 24g Fat; 24g Protein: 14.45g Carbohydrate; 3.9g Dietary Fiber; 10.6g Net Carbohydrate<br />
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Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com2tag:blogger.com,1999:blog-1831992060030300549.post-66170092319523227372014-01-29T12:16:00.002-06:002014-01-29T12:42:47.684-06:00Soup, Soup, Soup, Low Carb Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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We interrupt this blog for a late-breaking, low carb news bulletin. Houston shut down in a state of emergency as temperatures plummet below 32°.<br />
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We have it on good authority, it's been colder than Hell, here in H-town. Schools closed, meetings cancelled, businesses shut-tight.<br />
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And on cold days (all two of them in Houston), here's what Fluffy Chix eat when it's colder than a well digger's asprin bottle! Recipe to wing it's way in next week!<br />
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Please return to your regularly scheduled programming.</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com2tag:blogger.com,1999:blog-1831992060030300549.post-81773854558886660462014-01-27T17:00:00.000-06:002014-01-27T17:03:51.135-06:00Mac N Cheese Zoodles (aka Low Carb Macaroni and Cheese)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-b36yWnc67AQ/UubehNLYY7I/AAAAAAAAFq8/DdSeQuVFj0w/s1600/shannon-hardings-mac-n-cheese.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-b36yWnc67AQ/UubehNLYY7I/AAAAAAAAFq8/DdSeQuVFj0w/s1600/shannon-hardings-mac-n-cheese.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Shannon Harding's Mac N Cheese Zoodles from <br />The Low Carb Dish</i></b></span></span></td></tr>
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My friend Shannon Harding from The Low Carb Dish, a low carb Facebook Group I belong to reminded me about a one-time-true-love. Blue box macaroni and cheese. Yes, I’m a child of the 60-70s and I adored the blue box as soon as I was allowed to taste it (which wasn’t often—Mama was a scratch-cook). I love the Brady Bunch, Leave It To Beaver, and yes, Kraft Macaroni and Cheese. Is it any wonder I’m fluffy?<br />
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Anyway, Shannon made macaroni and cheese zoodles (zucchini noodles) and they were gorgeous! So gorgeous it made me hungry for mac n’ cheese. I’m serious! I was jonesin’ and in less than thirty minutes my fluffy wings were whirlin’ and twirlin’ trying to “get me some.” <br />
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On <a href="https://www.facebook.com/groups/118192594884448/" target="_blank">The Low Carb Dish</a>, Shannon and I got to talking about Kraft cheese slices and their convenience for quick cooking. Kraft Deli Cheese Slices remain one of my guilty pleasures: nuked until crisp and used to replace crackers, melted on everything under the sun, or simply folded and nibbled with wild abandon. I heart that creamy, cheesy goodness. I would eat it preferentially over raw milk, healthy cheese. (I’m tellin’ too much, I know…)<br />
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So I saw her amazing mac n cheese pic and ran into the kitchen (*snick…not really…I don’t run much these days ), got my zoodler out (see notes below on zoodles), and zoodled the heck out of 2 zucchini, quicker than you can say Jackie Robinson. In less than 8 minutes, I had big, steaming bowls (2 to be exact: for me and Denny) of Mac N Cheese Zoodles. Zomphg!!!! So good.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9dYmD-XK9jY/UubeguNhfHI/AAAAAAAAFq4/fdQPi9gIq80/s1600/Julienne-Macn-Cheese-Zoodles-P1080627.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9dYmD-XK9jY/UubeguNhfHI/AAAAAAAAFq4/fdQPi9gIq80/s1600/Julienne-Macn-Cheese-Zoodles-P1080627.jpg" height="305" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Low Carb Mac N Cheese Zoodles (Linguine shape) with the peel left on the zucs.</b></i></span></span></td></tr>
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Now don’t get me wrong…you will not be confused between zoodles and macaroni. You just won’t--not even if you close your eyes and click your heels. But they do make a delicious SDS (Sauce Delivery System) and that’s what we really want, right? We want something to conveniently get that gooey yum into our gobs with a bit of chew on the back end. And zoodles fill that ticket nicely!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F0bW7FbPw_E/Uubegq2g_gI/AAAAAAAAFqs/mKxPN8OIutw/s1600/Giant-MacnCheese-Zoodles-P1080634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-F0bW7FbPw_E/Uubegq2g_gI/AAAAAAAAFqs/mKxPN8OIutw/s1600/Giant-MacnCheese-Zoodles-P1080634.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Mac N Cheese Zoodles (Papardelle shape) with the peel left on the zucs.</span></b></i></span></td></tr>
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The bad thing was…I was out of mustard powder (something Mama always used when making our mac n’ cheese sauce from scratch), and horrors! I was out of Kraft Deli Select Slices. Oh the pain! But no worries, mon! Goat cheese and Laughing Cow Cheese Wedges and a big pinch of turmeric to the rescue! Can I hear a hallelujah? How ‘bout an amen?<br />
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Delish! That’s all I can say. Delish and loved it. Will make it again. And again. And again. I actually adored it with the goat cheese and can see so many new applications for the goat cheese cream sauce!<br />
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Hope you will try it, then leave a comment below letting me know how it worked for you! And thank you Shannon Harding of The Low Carb Dish for inspiring us with your culinary inspiration and talents! (Pssst! Shannon's pic was wayyyyyy more enticing than these!)<br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><b><i>Don’t forget to share this recipe and post (and Fluffy Chix Cook) with your friends on Facebook, Twitter and Pinterest! (Oh and all the other places too!)</i></b></span></span><br />
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<b>xoxo</b><br />
<span style="color: #cc0000;">Fluffy (aka Susie T. Gibbs)</span><br />
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<h3 style="text-align: left;">
Mac N Cheese Zoodles (Zucchini Noodles)</h3>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F0bW7FbPw_E/Uubegq2g_gI/AAAAAAAAFqs/mKxPN8OIutw/s1600/Giant-MacnCheese-Zoodles-P1080634.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-F0bW7FbPw_E/Uubegq2g_gI/AAAAAAAAFqs/mKxPN8OIutw/s1600/Giant-MacnCheese-Zoodles-P1080634.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Low Carb Mac and Cheese</b></i></span></span></td></tr>
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Serving Size: 1 Bowl Yield: 1 Serving<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 3 Minutes<br />
Start to Finish: 8 Minutes<br />
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<br />
<span style="color: #38761d;"><span style="font-size: x-small;"><i><b>Easy and super quick lunch or dinner! Just add protein and you're good to go! Another Fast Day (FD) Meal, complete! If you want to add more protein and keep it vegetarian, simply add more cheese! Goat cheese rocks.</b></i></span></span><br />
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1 wedge Swiss Laughing Cow Cheese—or cream cheese<br />
1 ounce soft goat cheese<br />
1/4 cup lite coconut milk (Thai Kitchen)<br />
1/4 teaspoon turmeric<br />
1/4 teaspoon granulated garlic<br />
sea salt<br />
fresh ground black pepper<br />
6 ounces zucchini, peeled into zoodles<br />
1/2 ounce shredded cheddar cheese<br />
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Non-Vegetarian Toppings (Optional)<br />
2 ounces chicken breast, roasted, grilled, broiled, meat only<br />
3 ounces shrimp, cooked<br />
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Combine a wedge of your favorite flavor Laughing Cow Lite Cheese—or cream cheese with soft goat cheese and lite coconut milk in a microwave-safe bowl. Nuke on high for 20-30 seconds. Remove and stir cheese and milk with a fork. Smash and stir until cheese is totally melted. Stir in spices, sea salt and fresh ground black pepper. Reserve.<br />
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Peel zucchini into your favorite shape of zoodles using a specialty peeler or spiral slicer. Place in a separate microwave bowl and nuke on high for 60 seconds. Add cheese sauce and stir together. Top with shredded cheddar cheese shreds. Zap another 30 seconds. Done!<br />
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Easy and super quick lite lunch, snack, or dinner side dish!<br />
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<b>Per Serving Mac n Cheese Only:</b> 227 Calories; 15g Fat (62.7% calories from fat); 12g Protein; 9g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 7g Net Carbohydrate<br />
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<b>Add 2 oz Grilled Chicken:</b> 93 Calories; 2g Fat (20.2% calories from fat); 18g Protein; 0g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 0g Net Carbs<br />
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<b>Add 3 oz Grilled Shrimp:</b> 84 Calories; 1g Fat (10.0% calories from fat); 18g Protein; 0g Carbohydrate; 0g Dietary Fiber; 166mg Cholesterol; 0g Net Carbohydrate<br />
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<b>Serving Ideas:</b> Serve with 2-3 ounces of your favorite lean protein if you’re an omnivore, along with a sliced tomato.<br />
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<b>NOTES:</b> Gosh, we love quick meals like this. From start to finish, you're done in 10 minutes or less! You get a big bowl, filled with creamy, comfort food—without the guilt! It is a little light on the protein though, so if you want to make this a heartier entree, add 2-3 ounces of your favorite protein or add more cheese or a soft scrambled egg. We love grilled chicken and grilled shrimp (leftovers of course)!</div>
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Also, using the Lite Thai Kitchen coconut milk makes a neutral flavored sauce (it doesn't taste like coconuts)--but you can use cream, milk, half and half, chicken broth, veggie broth, So Delicious Coconut Milk, almond milk, etc...</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://amzn.to/1gkNiqF" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-sQs6LRCnS_0/UubemVTaeuI/AAAAAAAAFrE/2s-CHavy51o/s1600/ZylissJuliennePeeler.JPG" height="161" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://amzn.to/1gkNiqF" target="_blank">Zyliss Julienne Peeler - Click on pic to order!</a></td></tr>
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<b>Zoodler Review:</b> Let’s talk zoodlers. I’m a tightwad, but a confirmed kitchen gizmo addict. I’m a kitchen accoutrement horder and I’m embarrassed to tell you how many single-taskers I own. Alton would flay me alive if he knew! So the tools I do buy, I buy at bargain basement prices and want them to be economical. Using Alton’s multi-tasker approach, my favorite tools are just a simple <a href="http://amzn.to/1cn5OLg" target="_blank">Oxo Good Grips Veggie Peeler</a> and slightly sadistic cousin, the<a href="http://amzn.to/1gkNiqF" target="_blank"> julienne veggie peeler</a>. They give value, you can do a lot of things with them to a lot of veggies…<br />
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<tr><td style="text-align: center;"><a href="http://amzn.to/1e5fQRs" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-tw3giD9hdNo/UubegvB84GI/AAAAAAAAFqw/wJn060XgNBU/s1600/NorproCarrotCurler.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://amzn.to/1e5fQRs" target="_blank">Aren't they beautiful? It's just like sharpening a crayon!</a></td></tr>
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But I can’t just have one if 3 are better. So I have a <a href="http://amzn.to/M6zIJx" target="_blank">Benriner Spiral Cutter</a>, I have a julienne veggie peeler, and I have a new tool: the <a href="http://amzn.to/1e5fQRs" target="_blank">Norpro Carrot Curler and Slicer</a>. Oh my! I couldn’t resist testing two equal-sized zucchinis today to see which thickness of zoodle pleased us most…we preferred the thinner, linguine shape we get from the $8 julienne peeler (which I found at Tuesday Morning for $3). But the beauty of the Norpro zoodles can’t be argued with, for sure! The Spirooli noodles are more spaghetti thickness and for the density of this sauce, would be too fragile.<br />
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Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com0tag:blogger.com,1999:blog-1831992060030300549.post-18112478265123715172014-01-24T22:33:00.000-06:002014-01-25T11:37:38.158-06:00Korokke - Beef and Fauxtato Croquettes Rule School!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Japanese Korokke - Delicious Low Carb Beef and<br />Fauxtato Oven-Fried Croquettes</i></b></span></span></td></tr>
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It’s a funny thing how life goes. You’re walkin’ along, minding your own beeswax and things fall into your lap in heavenly accord. That’s what happened last week during a FB session. I saw the heavenly of heavenlies. Japanese Korokke.<br />
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If you’re like me, you just said, “Runnnhhhh?”<br />
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And your next thought was, “What tha hayull (Texan for h-e-double hockie sticks) are Korokke? They sound like some new-fangled Russian food.”<br />
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But you and I would both be wrong. <br />
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R-O-N-G, wrong. <br />
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<a href="http://3.bp.blogspot.com/-lYrtgBQAgbE/UuMx8Ja0f6I/AAAAAAAAFpo/mTF9_VFqmqE/s1600/korokke-salad-brown-gravy-close.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lYrtgBQAgbE/UuMx8Ja0f6I/AAAAAAAAFpo/mTF9_VFqmqE/s1600/korokke-salad-brown-gravy-close.jpg" height="240" width="320" /></a></div>
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Korokke is a Japanese fusion food that is part of the <a href="http://en.wikipedia.org/wiki/Y%C5%8Dshoku" target="_blank">yoshoku</a> movement. This is a style of food that has Western origins but is adapted to suit Japanese tastes. High carb <a href="http://www.lovelylanvin.com/2012/03/21/korokke-japanese-beef-and-potato-croquettes/" target="_blank">korokke</a> are nothing more, and nothing less, than beef and potato croquettes, deep-fried in Japanese panko breadcrumbs. And the second I laid eyes on them at<a href="http://1tess.wordpress.com/2008/03/28/korokke-potato-and-beef-croquettes/" target="_blank"> Tess’s Japanese Kitchen</a>--a site I adore, btw! I knew Japanese Korokke would be mine. Properly low carb-ed of course.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-riAblwF3_2E/UuMx8M0B0KI/AAAAAAAAFpw/HBBuW5VH-50/s1600/fd-avocado-feta-side-salad-close.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-riAblwF3_2E/UuMx8M0B0KI/AAAAAAAAFpw/HBBuW5VH-50/s1600/fd-avocado-feta-side-salad-close.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Avocado Feta Salad is also great made with blue cheese.</i></b></span></span></td></tr>
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The richness of the oven-fried croquettes is balanced by the spicy brown gravy and the crisp, refreshing <a href="http://www.fastdayshealingdays.com/fast-day-fd-avocado-blue-cheese-side-salad/" target="_blank">Avocado Feta Side Salad</a>. Use our <a href="http://fluffychixcook.blogspot.com/2012/02/house-vinaigrette-salad-dressing.html" target="_blank">House Vinaigrette</a> for a garlic, mustardy dressing that keeps you coming back for more. The salad is so versatile and works with any protein. <br />
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The sauce, <a href="http://en.wikipedia.org/wiki/Tonkatsu" target="_blank">Tonkatsu Sauce</a>, a Japanese "barbecue sauce," is also a yoshoku food. The recipe Tess suggests is made with shoyu, Japanese sweet soy sauce (a no-no for low carb), so I played fast-and-loose with the recipe and made alterations. Mushroom soy is available online or at your Asian markets. It’s a very thick, dark soy, made from fermented mushrooms and it’s strong and delightfully, delicious. It keeps forever in the fridge, too!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ix21pIMcaYw/UuPle62izHI/AAAAAAAAFqM/yY__YP2QVic/s1600/brown-gravy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Ix21pIMcaYw/UuPle62izHI/AAAAAAAAFqM/yY__YP2QVic/s1600/brown-gravy.jpg" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Quick Brown Gravy is low carb and fabulous with<br />Korokke!</span></b></i></span></td></tr>
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The first day I served Korokke, we made a quick brown gravy. The second time we made the Tonkatsu sauce. The <a href="http://www.fastdayshealingdays.com/brown-gravy/" target="_blank">Brown Gravy</a> can be found on our sister-site <a href="http://www.fastdayshealingdays.com/" target="_blank">Fast Days Healing Days</a>, because it's super-low calorie and perfect for our alternate day fasting diets. My partner, Brian Hall developed it. Oh and I almost forgot to tell you…Korokke are best when made from leftovers! It’s an awesome mash-up of Lucky Leftovers! Let me know which sauce you preferred when you make these. The Breadcrumb Mix from the Oven Chicken Fried Steak works great for the korokke!<br />
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(Psssst, btw, the Korokke don’t taste Japanese. But the Tonkatsu Sauce does!)<br />
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<h3 style="text-align: left;">
Korokke (Beef and Fauxtato Croquettes)</h3>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--rTJXMdpg0g/UuMx8mEdTJI/AAAAAAAAFp4/6JBHAOuRETQ/s1600/korokke-salad-gravy-plate.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/--rTJXMdpg0g/UuMx8mEdTJI/AAAAAAAAFp4/6JBHAOuRETQ/s1600/korokke-salad-gravy-plate.jpg" height="236" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Japanese Korokki with Avocado Feta Cheese Side Salad<br />and Brown Gravy</i></b></span></span></td></tr>
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<div style="text-align: left;">
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Serving Size: 3-4 Croquettes Per Serving Yield: 18 Croquettes (5-6 Servings)<br />
Preparation Time: 20 Minutes<br />
Cooking Time: 30 Minutes<br />
Start to Finish 50 Minutes<br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><i>Korokke by any other name are beef and fauxtato (smashed cauliflower) croquettes, usually made from leftovers the day after Sunday--Roast Day.</i></span></span><br />
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<b>Croquettes</b><br />
2 servings <a href="http://www.fastdayshealingdays.com/roast-beef-with-ginger-and-rosemary/" target="_blank">Roast Beef With Ginger and Rosemary</a>, cubed (about 6-7 ounces)<br />
2 1/2 servings <a href="http://fluffychixcook.blogspot.com/2014/01/roasted-smashed-fauxtatoes.html" target="_blank">Roasted Smashed Fauxtatoes</a>, leftover (about 2 ½ cups)<br />
1 tablespoon <a href="http://amzn.to/1elyJfm" target="_blank">extra virgin olive oil</a><br />
1 cup green onion, chopped<br />
6 ounces broccoli slaw<br />
12 ounces cabbage, coleslaw mix, unprepared<br />
1/2 teaspoon <a href="http://amzn.to/1gb2WVw" target="_blank">granulated garlic</a><br />
<a href="http://amzn.to/1elza9t" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1e39gLk" target="_blank">fresh ground black pepper</a><br />
2 cups <a href="http://amzn.to/1aRbP1T" target="_blank">shredded extra-sharp cheddar cheese</a><br />
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<b>Breading</b><br />
1/3 cup egg whites, beaten until frothy<br />
1 cup <a href="http://fluffychixcook.blogspot.com/2014/01/oven-chicken-fried-steak-dinner-of.html" target="_blank">Breading Mix</a> (for Oven Frying)<br />
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<b>Dipping Sauce <i>(Optional)</i></b><br />
<a href="http://www.fastdayshealingdays.com/brown-gravy/" target="_blank">Brown Gravy</a> ( <a href="http://www.fastdayshealingdays.com/" target="_blank">Fast Days Healing Days</a>)<br />
Tonkatsu Sauce (recipe follows)<br />
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In a food processor, pulse roast beef until it becomes finely ground. Add smashed cauliflower and pulse until beef and smashed cauliflower are thoroughly combined. Pour into a large mixing bowl.<br />
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Heat olive oil in a nonstick skillet over medium high heat. Add green onions, broccoli slaw, cabbage slaw mix, granulated garlic, kosher or sea salt and freshly ground black pepper. Sauté 3-4 minutes or until done to your preference. Pour contents into the bowl with the beef and Smashed Fauxtatoes. Stir well. Let mixture cool. Add shredded cheese. Cover and refrigerate at least 4 hours to firm the mixture. It makes them easier to roll into egg shapes.<br />
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Roll chilled mix into egg shaped croquettes. Dip in egg whites then cover in bread crumbs. Spray both sides with olive oil or coconut oil cooking spray. Place on a nonstick aluminum foil lined baking sheet. Bake in a preheated 450° oven until golden and crispy on both sides (about 12-15 minutes per side). Enjoy.<br />
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<b>Per Serving:</b> 127 Calories; 7g Fat (51.7% calories from fat); 11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 3g Net Carbohydrate<br />
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<b>Serving Ideas: </b>Serve with brown gravy or Tonkatsu Sauce. Tonkatsu Sauce is a Western food, transformed to suit the Japanese palate. This sauce is served with many fusion dishes like fried pork and chicken cutlets, korokke, friend shrimp and fried oysters. It was inspired by Tess's Japanese Kitchen. All you need is a lovely side salad of your choice like the one on <a href="http://www.fastdayshealingdays.com/fast-day-fd-avocado-blue-cheese-side-salad/" target="_blank">Fast Days Healing Days: Avocaco Blue Cheese (or Feta) Side Salad</a>.<br />
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<b>NOTES:</b> Ok, these would probably be fantastic if you deep fat fry the croquettes, but oven frying is the way Fluffy Chix roll. Although they didn't get super-ultra-crispy, they DID get crispy and were creamy, delicious in the center. We make these from leftover roast and leftover smashed cauliflower, making the dough the night before and letting it chill out in the fridge until dinner the next day. They are so easy to roll and bread when well-chilled.<br />
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Tonkatsu Sauce</h3>
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Serving Size: 2 Tablespoons Yield: 16 Tablespoons<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 10 Minutes<br />
Start to Finish: 15 Minutes<br />
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<span style="font-size: x-small;"><span style="color: #38761d;"><b><i>Tonkatsu Sauce is Japanese fusion gone wild! It's salty. It's spicy. It's sweet. It's umami!!</i></b></span></span><br />
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1/2 cup <a href="http://amzn.to/K0aATt" target="_blank">Worcestershire sauce</a><br />
1/4 cup <a href="http://amzn.to/1elBY6I" target="_blank">sugar equivalent</a><br />
1/8 cup <a href="http://amzn.to/1gb5Mtw" target="_blank">mushroom soy sauce</a><br />
1/8 cup <a href="http://amzn.to/1eZPBKf" target="_blank">tamari soy sauce</a>—or <a href="http://amzn.to/1eZPHBz" target="_blank">coconut aminos</a><br />
1/4 cup <a href="http://amzn.to/1hULwK7" target="_blank">reduced calorie ketchup</a><br />
1 tablespoon <a href="http://amzn.to/1eZQa6R" target="_blank">yellow mustard</a><br />
1/2 teaspoon <a href="http://amzn.to/1mFcGES" target="_blank">ground allspice</a><br />
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Combine the first 5 ingredients in a small sauce pan over medium high heat. Stir to combine. Bring it to a boil, then turn heat to medium low and reduce to a simmer. Gently simmer sauce until it reduces about 20% and thickens. Remove from heat and stir in mustard and allspice. Cool and serve at room temperature.<br />
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<b>Per Serving:</b> 12 Calories; trace Fat (3.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2g Net Carbohydrate<br />
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<b>Serving Ideas: </b>Serve with Korokke, Oven Fried Chicken Fingers and Oven Fried Shrimp.<br />
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<b>NOTES: </b>Tonkatsu Sauce is an example of yoshoku food which translated means, “Western food transformed for the Japanese palate.” This sauce is used with Japanese fusion dishes and is commonly served with fried meats and seafood.<br />
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Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com9tag:blogger.com,1999:blog-1831992060030300549.post-80782161783422324682014-01-22T12:37:00.001-06:002014-01-24T19:15:55.227-06:00Low Carb Cream Gravy – The Southern Elixir Of Comfort and Life!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rOam6But40A/UuAJ8S-mFfI/AAAAAAAAFo4/yoojGPC5WtI/s1600/cream-gravy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-rOam6But40A/UuAJ8S-mFfI/AAAAAAAAFo4/yoojGPC5WtI/s1600/cream-gravy.jpg" height="290" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Southern-style Low Carb Cream Gravy...mmmmMMM!</span></b></i></span></td></tr>
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Ok, claiming that Low Carb Cream Gravy is the Southern cure-all for anything is risky business these days--even for us DFSWs (Delicate Flowers Of Southern Womanhood). We don’t want to get in trouble…but, will say that Cream Gravy, when made properly—aka low carb, makes foods taste better! Especially if those foods also happen to be Oven Fried Anything (like Fluffy’s <a href="http://fluffychixcook.blogspot.com/2014/01/oven-chicken-fried-steak-dinner-of.html" target="_blank">Oven Chicken Fried Steak</a>) or <a href="http://fluffychixcook.blogspot.com/2014/01/roasted-smashed-fauxtatoes.html" target="_blank">Roasted Smashed Fauxtatoes</a>!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OuWBEAfCc8c/UuAJ9Nj2-mI/AAAAAAAAFpM/XdveEGxYHlU/s1600/oven-chicken-fried-steak-right.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-OuWBEAfCc8c/UuAJ9Nj2-mI/AAAAAAAAFpM/XdveEGxYHlU/s1600/oven-chicken-fried-steak-right.jpg" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Low Carb Cream Gravy slathered over Oven<br />Chicken Fried Steak and Roasted Smashed Fauxtatoes.</i></b></span></span></td></tr>
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I promised you Low Carb Cream Gravy when I posted about the Oven Chicken Fried Steak. You really can’t experience the latter without the former! It’s like having low carb jelly without peanut butter. It just doesn’t work. It’s like having the peanut butter sammich without the nanner. It cain’t be good! (Just ask Elvis, he’ll tell you.)<br />
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Low Carb Cream Gravy is actually very easy to make. It takes about 15 minutes, but makes great leftovers and once you make it, you can morph it into so many other sauces such as: <a href="http://fluffychixcook.blogspot.com/2011/04/zucchini-zoodles-knock-out-pasta-in.html" target="_blank">Alfredo</a>, <a href="http://www.carbsmart.com/budget-low-carb-make-lucky-leftovers-out-of-the-family-turkey.html" target="_blank">Mornay</a>, Cheese Sauce, Cream Soups of all flavors, <a href="http://fluffychixcook.blogspot.com/2012/04/low-carb-chicken-pot-pie-deconstructed.html" target="_blank">Chicken Pot Pie Base</a>, Sausage Gravy, <a href="http://fluffychixcook.blogspot.com/2013/04/low-carb-southern-bacon-gravy-with-low.html" target="_blank">Bacon Gravy</a>. And it’s soooo very good over <a href="http://fluffychixcook.blogspot.com/2012/02/put-biscuits-back-on-menu.html" target="_blank">Southern-style Low Carb Biscuits!</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l2pHvH5Jsr8/UuAJ8bx4SBI/AAAAAAAAFpI/U_A_74hCIWs/s1600/ForkSplitLowCarbBiscuit_482_opt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-l2pHvH5Jsr8/UuAJ8bx4SBI/AAAAAAAAFpI/U_A_74hCIWs/s1600/ForkSplitLowCarbBiscuit_482_opt.jpg" height="293" width="400" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Southern-style Low Carb Biscuits are dang tasty!</span></b></i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JsI-XaN3cvE/UuAJ8Y6hdcI/AAAAAAAAFow/aybu4k2rCOo/s1600/bacongravy1060311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-JsI-XaN3cvE/UuAJ8Y6hdcI/AAAAAAAAFow/aybu4k2rCOo/s1600/bacongravy1060311.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">And here the biscuit is toasted and covered in Bacon Gravy--a<br />terrific repurposing for leftover Low Carb Cream Gravy!</span></b></i></span></td></tr>
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<b><span style="color: #cc0000;">Hope you’ll give it a whirl and see how you like it! Please share this post and <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> with your friends on Facebook, Twitter and Pinterest. And don't forget to leave us a comment, below!</span></b><br />
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<h2 style="text-align: left;">
<b><span style="font-weight: normal;">Cream Gravy</span></b></h2>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-suszVAHz6Eo/UuAJ9eVR6BI/AAAAAAAAFpQ/5PX0LHY3d7I/s1600/roasted-smashed-fauxtatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-suszVAHz6Eo/UuAJ9eVR6BI/AAAAAAAAFpQ/5PX0LHY3d7I/s1600/roasted-smashed-fauxtatoes.jpg" height="288" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Low Carb Cream Gravy is great with Roasted<br />Smashed Fauxtatoes!</span></b></i></span></td></tr>
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<span style="color: #38761d;"><b><span style="font-size: x-small;"><br />Serving Size: 1/4 Cup</span></b></span></div>
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<span style="color: #38761d;"><b><span style="font-size: x-small;">Yield: 12 Servings (3 Cups)<br />Preparation Time: 10 Minutes<br />Cooking Time: 15 Minutes<br />Start to Finish: 25 Minutes</span></b></span><br />
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<span style="color: #38761d;"><span style="font-size: x-small;"><i><b><br /><span style="color: #990000;">Low carb version of a high carb, high calorie Southern classic. Great over anything that stands still too long!</span></b></i></span></span><br />
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<ul style="text-align: left;">
<li>3 tablespoons bacon grease</li>
<li>1 clove garlic, peeled and minced or pressed</li>
<li>1/8 cup onion, minced (or shallot)</li>
<li>2 tablespoons <a href="http://amzn.to/1cVH2O1" target="_blank">coconut flour</a></li>
<li>3 ounces <a href="http://amzn.to/1cVH2O1" target="_blank">cream cheese</a>, softened</li>
<li>2 1/2 cups <a href="http://amzn.to/1hM0bau" target="_blank">low sodium chicken broth</a>—or <a href="http://fluffychixcook.blogspot.com/2012/10/eating-to-beat-breast-cancer-part-ii-of.html" target="_blank">bone broth</a></li>
<li>1/2 cup heavy cream</li>
<li><a href="http://amzn.to/1ePy5uj" target="_blank">sea salt</a></li>
<li><a href="http://amzn.to/1aaTM6l" target="_blank">fresh ground black pepper</a> </li>
</ul>
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<ol style="text-align: left;">
<li>Melt bacon grease in non-stick sauce pan. Add finely chopped garlic and onion--or shallot, to melted grease. Saute on medium low and sweat the onion until tender. (Sweating is a term used to describe a low-heat saute where vegetables are slowly cooked and tenderized without letting them gain color through caramelization). You do not want the onion to brown, because this is a white sauce.</li>
<li>When veggies are tender, add coconut flour and saute for a minute or two, stirring constantly to form a white roux.</li>
<li>Place cream cheese on microwave safe plate and microwave on defrost for 20 seconds to soften cream cheese. Add cream cheese to pan and stir until smooth and well combined. Add broth. When adding the broth, add it gradually, a bit at a time, to loosen the sauce base up and to keep lumps from forming. Allow sauce to slowly simmer for 10 minutes. Sauce should reduce slightly, but do not bring to a rolling boil. Add cream and cook 10 more minutes.</li>
<li>Season with sea salt and fresh ground black pepper. Serve immediately.</li>
</ol>
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<b>Per Serving:</b> 103 Calories; 10g Fat (85.8% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 1g Net Carbohydrate<br />
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<b>Serving Ideas:</b> Serve over any oven fried food for a down home Southern charm!<br />
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<b>NOTES:</b> This is such a simple cream sauce and so down home comfort food! Slather it over any oven fried food and think you're in Heaven! This sauce reheats well and can be used as a base for many cream sauces, simply add different flavors to it! Add ground sausage or bacon and it turns into Southern Sausage Gravy or Bacon Gravy. It is so great over Southern Low Carb Biscuits!</div>
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Copyright 2012 Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com7tag:blogger.com,1999:blog-1831992060030300549.post-18409519712452931762014-01-20T13:43:00.000-06:002014-01-27T09:07:58.850-06:00Oven Chicken Fried Steak - The Dinner of Southern Champions!<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hXeFBatS9gE/Ut14Zg-sfCI/AAAAAAAAFno/sLtuClA-EyE/s1600/oven-chicken-fried-steak-right.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-hXeFBatS9gE/Ut14Zg-sfCI/AAAAAAAAFno/sLtuClA-EyE/s1600/oven-chicken-fried-steak-right.jpg" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven Chicken Fried Steak with Cream Gravy and<br />
<span style="color: #38761d;"><i><b><span style="font-size: xx-small;">all the fixin's is low carb and loverly!!</span></b></i></span></td></tr>
</tbody></table>
Dang! Sometimes a recipe is so versatile you just have to shout it from the rooftops. So here goes!<br />
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<span style="color: #cc0000;"><b>I LURRRRRVE (Texan for L-O-V-E) Fluffy Chix Cook Low Carb Bread Crumbs!</b></span><br />
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There I shouted it.<br />
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Low Carb Bread Crumbs are so versatile. They work like a champ on everything from <a href="http://www.fluffychixcook.blogspot.com/2012/05/low-carb-zucchini-fries-and-yellow.html" target="_blank">Oven Fried Zucchini</a>, to <a href="http://fluffychixcook.blogspot.com/2012/06/oven-fried-tomatoes-low-carb-summer.html" target="_blank">Oven Fried Green Tomatoes</a>, Oven Fried Okra and Onion Rings, <a href="http://fluffychixcook.blogspot.com/2012/04/healthy-oven-fried-fish-rocks-low-carb.html" target="_blank">Oven Fried Fish</a>, <a href="http://www.carbsmart.com/ghoulishly-grizzly-low-carb-halloween-meals-part-1.html" target="_blank">Oven Fried Chicken</a> and yep, you guessed what’s next…Oven Chicken Fried Steak. <br />
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No. I am NOT kidding.<br />
<a name='more'></a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ip9jVdByaJ0/Ut149s1ts9I/AAAAAAAAFn8/2Sr2VeJqjWs/s1600/ZuccFrCone2_opt.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ip9jVdByaJ0/Ut149s1ts9I/AAAAAAAAFn8/2Sr2VeJqjWs/s1600/ZuccFrCone2_opt.jpg" height="320" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Oven Fried Zucchini with Ranch Dressing</span></b></i></span></td></tr>
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The only thing left is Shake n’ Bake baby. Shake n’ Bake! (Yes, you’re correct. That is <a href="http://en.wikipedia.org/wiki/Talladega_Nights:_The_Ballad_of_Ricky_Bobby" target="_blank">Ricky Bobby</a>
code for Oven Fried Po’k Chops and we’re lickin’ our lips right now at
the mere thought of them! But back to the Chicken Fried Steak…Breading
Mix (as I sometimes call it), adds crunch to anything that will
stand still long enough to go through the crunchification process.<br />
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It's the crunchifying that makes the dish and it's so easy. Keep the Breading Mix made up in the ice box or freezer and make oven fried anything in only minutes! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-el3GWipC9mE/Ut17qbooLQI/AAAAAAAAFoU/F9SEsJBXmbA/s1600/Scan-111017-0006MomWawaBoys.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-el3GWipC9mE/Ut17qbooLQI/AAAAAAAAFoU/F9SEsJBXmbA/s1600/Scan-111017-0006MomWawaBoys.jpg" height="249" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Wawa, Mama and the Boys</span></b></i></span></td></tr>
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Some of you know, I broke up with deep fat frying. Not because of any philosophical reason. I’m not a fat-o-phobe, I love fried chicken as much as the next girl. But it does not love me. Any time I eat something deep fat fried, there’s trouble in River City. And that cain’t be good. So oven frying is the Fluffy Chix Way we roll now-a-days, and every time I do it, WaWa (my sweet granny) turns over in her grave, and the earth tilts a little bit further on its Southern axis.<br />
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There’s two ways you can make Oven Chicken Fried Steak. You can use an egg wash (or egg white wash), then coat it…or, if you can handle GMO-soy (*snic* NOT…but we know it’s your guilty double-top secret pleasure)—you use Duke’s or Hellman’s and slather those puppies up! Ready for the crunchification! You can also do as I do…but you’ll hate me, cuz it’s complicated—make you own dern mayonnaise! ;) See, I told you that you’d hate me for that one.<br />
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So here’s the recipe, then get ready, cuz the only other thing left is..dah, dah, dunnnnhhhhh—Southern Cream Gravy. That’ll be next. Swearsies (on my DFSW honor).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sLrrySh7LFI/Ut16XJMAxKI/AAAAAAAAFoI/Wo_7MHE75ek/s1600/cream-gravy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-sLrrySh7LFI/Ut16XJMAxKI/AAAAAAAAFoI/Wo_7MHE75ek/s1600/cream-gravy.jpg" height="290" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><b><i>Low Carb Cream Gravy</i></b></span></span></td></tr>
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Don't forget! Enjoy a serving of <a href="http://fluffychixcook.blogspot.com/" target="_blank">Roasted Smashed Fauxtatoes</a> and<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V_bYoBmiWJY/Ut14Z4Tp-HI/AAAAAAAAFnw/ZvWOmEAnjdc/s1600/roasted-smashed-fauxtatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-V_bYoBmiWJY/Ut14Z4Tp-HI/AAAAAAAAFnw/ZvWOmEAnjdc/s1600/roasted-smashed-fauxtatoes.jpg" height="288" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="font-size: xx-small;"><i><b>Roasted Smashed Fauxtatoes With Cream Gravy</b></i></span></span></td></tr>
</tbody></table>
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<br />
<a href="http://fluffychixcook.blogspot.com/2012/08/sambal-oelek-green-beans-with-garlic.html" target="_blank">Spicy Green Beans</a> with your Oven Chicken Fried Steak whydoncha!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Qc3GSvct2qA/Ut14af3IJcI/AAAAAAAAFn4/vYXNI23PFss/s1600/spicy-green-beans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Qc3GSvct2qA/Ut14af3IJcI/AAAAAAAAFn4/vYXNI23PFss/s1600/spicy-green-beans.jpg" height="320" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Spicy Green Beans (aka Sambal and Garlic Green Beans)</span></b></i></span></td></tr>
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<h4 style="text-align: left;">
Oven Chicken Fried Steak</h4>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XkCNj9A1YG0/Ut14ZwHpOII/AAAAAAAAFn0/hFhgEhPQ5fQ/s1600/oven-chicken-fried-steak-left.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XkCNj9A1YG0/Ut14ZwHpOII/AAAAAAAAFn0/hFhgEhPQ5fQ/s1600/oven-chicken-fried-steak-left.jpg" height="250" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Oven Chicken Fried Steak is user friendly easy!</span></b></i></span></td></tr>
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Serving Size: 1 Steak (4oz raw wt.) Yield: 2 Servings<br />
Preparation Time: 10 Minutes<br />
Cooking Time: 20 Minutes<br />
Start to Finish: 30 Minutes<br />
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Such a quick and easy way to get your chicken fried steak fix, even on a low carb diet!<br />
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8 ounces beef eye of round, cut into 2 steaks<br />
1/2 cup Breading Mix (for Oven Frying—recipe follows)<br />
3 tablespoons mayonnaise, <a href="http://amzn.to/1e7KB7y" target="_blank">Hellmann's</a> or <a href="http://amzn.to/1e7LH3a" target="_blank">Duke's</a>–or 1/4 cup egg whites beaten until frothy<br />
1 teaspoon <a href="http://amzn.to/1e7MiSj" target="_blank">blackening spice</a>—or homemade Blackening Spice<br />
1 teaspoon <a href="http://amzn.to/1meSuwm" target="_blank">granulated garlic</a><br />
<a href="http://amzn.to/1ePy5uj" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1aaTM6l" target="_blank">freshly ground black pepper</a><br />
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Trim any visible fat from the meat. Pound to about 1/4-inch thickness using a meat mallet. Season with blackening spice, granulated garlic, sea salt and pepper. Slather, with wild abandon, in Hellmann's or Duke's mayonnaise (or dip in egg whites)and coat with breading mix. Press breading onto meat, firmly. Let meat sit for 10 minutes to help it adhere.<br />
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Preheat oven to 425°. Line a baking sheet with foil to catch drips and make cleanup easier. Place baking rack on top of lined baking sheet. Spray rack with olive oil or coconut oil cooking spray. Place meat on rack and roast for 20-25 minutes, turning once at the halfway mark. Remove and serve with your favorite Cream Gravy.<br />
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(If you're using the egg white version, spray both sides of the breaded steak with olive oil or coconut oil cooking spray before placing it on the rack!) <br />
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<b>Per Serving:</b> 461 Calories; 34g Fat (66.7% calories from fat); 30g Protein; 8g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 4g Net Carbohydrate<br />
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<b>Serving Ideas:</b> Serve with your favorite gravy, Roasted Smashed Fauxtatoes and veggies.<br />
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<b>NOTES:</b> Really good low calorie knockoff to super high carb chicken fried steak. Works great for fish, chicken, pork chops and veggies, too.<br />
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<h4 style="text-align: left;">
Breading Mix (for Oven Frying)</h4>
<div style="text-align: left;">
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Serving Size: 1 Tablespoon Yield: 16 Tablespoons<br />
Preparation Time: 5 Minutes<br />
Total Time: 5 Minutes<br />
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Quick and delicious crispy, oven-fried "anything" goodness!<br />
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1/4 cup Parmesan cheese<br />
1/4 cup pork rind crumbs<br />
1/4 cup protein powder, natural flavor (Designer Whey Brand)<br />
1/8 cup coconut flour (Bob's Red Mill)<br />
1/8 cup almond flour</div>
1 tablespoon freeze-dried parsley<br />
2 teaspoons blackening spice<br />
1 teaspoon granulated garlic<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon black pepper<br />
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Mix all ingredients together and store in an air tight container until needed. Shake well before each use. Measure breading mixture out by the tablespoon. <br />
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<b>Per Tablespoon</b>: 19 Calories; 1g Fat (33.5% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 1g Net Carbohydrate<br />
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<b>Serving Ideas:</b> Use breading mixture to coat your favorite veggies and meats. Perfect for oven or pan frying.<br />
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<b>NOTES:</b> This is delicious breading for oven-fried treats. On UDs you can even pan fry with this breading!<br />
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Copyright © 2012 Fluffy Chix Cook. All rights reserved.</div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com8tag:blogger.com,1999:blog-1831992060030300549.post-45676573716263095712014-01-17T02:18:00.000-06:002014-01-17T08:31:03.686-06:00Roasted Smashed Fauxtatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-beLaiMIwUaw/UtjjNc-bgYI/AAAAAAAAFmI/8OwuJ27731M/s1600/roasted-smashed-fauxtatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-beLaiMIwUaw/UtjjNc-bgYI/AAAAAAAAFmI/8OwuJ27731M/s1600/roasted-smashed-fauxtatoes.jpg" height="226" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Roasted Smashed Fauxtatoes a great low carb, keto side</span></b></i></span>.</td></tr>
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Cauliflower, perhaps the most beloved veggie in the low carb universe, gets prepared soooo many ways in the blogosphere: roast it, toast it, slice it, dice it, send it through a blender…get the picture? Cauliflower is a low carb darling, maybe the poster child! On any given day millions are making mashed cauliflower in their kitchens—avowing it’s resemblance to mashed taters. Swearing allegiance to it!<br />
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So why oh why am I coming to you with yet another tired-out, old recipe for mashed cauliflower? <br />
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Am I?<br />
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Is it tired? Really?<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NGE2Gl6aR9Y/Utj7LexO4lI/AAAAAAAAFnM/mtmueqqhs_8/s1600/roasted-smashed-fauxtatoes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-NGE2Gl6aR9Y/Utj7LexO4lI/AAAAAAAAFnM/mtmueqqhs_8/s1600/roasted-smashed-fauxtatoes.jpg" height="288" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="color: #38761d;"><i><b>Roasted Smashed Fauxtatoes with Cream Gravy...mmmm!</b></i></span></span></td></tr>
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Don’t get me wrong, there are places and times when the neutrality of mashed cauliflower made by steaming or microwaving is the perfect low carb – keto dinner paring. But if you’re sick of namby, pamby, wimpy mcwimpster, soggy-arse, overly wet cauliflower…then you’ll want this recipe for <a href="http://www.fluffychixcook.blogspot.com/" target="_blank">Fluffy Chix Cook</a> Roasted Smashed Fauxtatoes, because a cauliflower by any other name has never tasted so bold and held such wonderful texture.<br />
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And, if you want an option for a “lighter version,” because you are fasting, or because you too have to consider calories (shhh that’s a dirty word in our world), please take a gander over at our new <a href="http://www.fastdayshealingdays.com/roasted-smashed-fauxtatoes/" target="_blank">Fast Days Healing Days version of Roasted Smashed Fauxtatoes</a>. Just as delicious, but we’ve shaved around a 100 calories off of our Fast Day version, while keeping the carbs low. (Just promise to pardon the mess, <a href="http://www.fastdayshealingdays.com/" target="_blank">Fast Days Healing Days</a> is still under construction and DocP and Brian and I are working just as hard as our not so fluffy little arms can go!)<br />
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<h4 style="text-align: left;">
Roasted Smashed Fauxtatoes</h4>
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Serving Size: 1/4 - 1/6 Recipe Yield: 4-6 Servings<br />
Preparation Time: 5 Minutes<br />
Cooking Time: 35 Minutes<br />
Total Time: 40 Minutes<br />
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Never miss mashed potatoes again! This is not a specious claim. We really mean it!<br />
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1 1/2 pounds cauliflower (1 average size head), cleaned<br />
1 tablespoon extra virgin olive oil<br />
1/2 teaspoon <a href="http://amzn.to/1meSuwm" target="_blank">granulated garlic</a><br />
<a href="http://amzn.to/1ePy5uj" target="_blank">sea salt</a><br />
<a href="http://amzn.to/1aaTM6l" target="_blank">fresh ground black pepper</a><br />
2 tablespoons cream cheese<br />
2 tablespoons unsalted butter<br />
3 tablespoons heavy cream<br />
1/16 teaspoon <a href="http://amzn.to/1auFb63" target="_blank">ground nutmeg</a><br />
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Preheat oven to 450°.<br />
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Wash and clean cauliflower. Break into florets. </div>
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Drizzle with olive oil and season with granulated garlic, kosher or sea salt and freshly ground black pepper. </div>
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Roast at 450° for 30-35 minutes stirring once. Cauliflower should be tender and golden brown.</div>
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Place roasted cauliflower in a food processor or blender with cream cheese, butter, heavy cream and nutmeg. (If you feel adventurous, toss a couple of cloves of garlic to roast with the cauliflower and squeeze the roasted garlic pod into the processor when done.)</div>
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<a href="http://4.bp.blogspot.com/-YRibv-4j7a0/UtjmBVdHjWI/AAAAAAAAFm0/OMKVxkehjik/s1600/adjust-consistency.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YRibv-4j7a0/UtjmBVdHjWI/AAAAAAAAFm0/OMKVxkehjik/s1600/adjust-consistency.jpg" height="240" width="320" /></a></div>
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Process into a smooth puree. Adjust consistency with chicken stock or extra cream. Season with kosher or sea salt and pepper and enjoy. (It's best to do this when it's hot from the oven—it makes a smoother puree.) Taste and adjust seasonings. Serve piping hot!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-U5Wmi5XRZSM/UtjmZYhWpjI/AAAAAAAAFm8/v-PXnJGBkeY/s1600/oven-chicken-fried-steak-right.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-U5Wmi5XRZSM/UtjmZYhWpjI/AAAAAAAAFm8/v-PXnJGBkeY/s1600/oven-chicken-fried-steak-right.jpg" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Roasted Smashed Fauxtatoes go great with<br />Oven Chicken Fried Steak and Cream Gravy with<br />Spicy Green Beans</span></b></i></span></td></tr>
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<div style="text-align: left;">
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<b>NOTES:</b> I love the depth of flavor roasted cauliflower gets instead of steaming or microwaving. Also, roasting dries out the cauliflower, so having a wet puree is never an issue. In fact, you might find it necessary to add a tablespoon or two of water, stock or additional heavy cream to thin it enough to get a smooth puree!<br />
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<b>Serving Ideas:</b> Serve with your favorite protein. This is awesome with any dish involving gravy like Swiss Steak!</div>
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<b>Nutritional Information:</b><br />
Per 4 Servings: 188 Calories; 16g Fat (72.3% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 6g Net Carbohydrate<br />
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Per 6 Servings: 126 Calories; 11g Fat (72.3% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 3g Net Carbohydrate<br />
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Copyright 2012 © Fluffy Chix Cook. All rights reserved.</div>
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susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com4tag:blogger.com,1999:blog-1831992060030300549.post-70767480916900692292014-01-15T11:04:00.000-06:002014-01-15T11:23:49.031-06:00Atkins Day 14 - The Final Day of 2 Weeks of Inspiring Induction Meals! Ends With (da da duhhhhhh) Crack Slaw!<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yFvDyyozNNk/Uta-Judbt3I/AAAAAAAAFlc/cta5F7uw0MU/s1600/jambalaya-crack-slaw-close.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-yFvDyyozNNk/Uta-Judbt3I/AAAAAAAAFlc/cta5F7uw0MU/s1600/jambalaya-crack-slaw-close.jpg" height="246" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><span style="background-color: white;"><i><b><span style="font-size: xx-small;">Jambalaya Crack Slaw is a twist on normal<br />Crack Slaw made with ground beef. Jambalaya Crack<br />Slaw features chicken, sausage and shrimp.</span></b></i></span></span></td></tr>
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Unless you were just dropped off the turnip truck last week, you’ve heard about Crack Slaw. Heck, maybe you’ve even made it. The recipe is legion and has been flying around the low carb world as long as I’ve been around (over 14 years) and maybe longer.<br />
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It’s an unlikely recipe for such fame. It’s simple food. Maybe even peasant food. But it has the 3 mysterious components that when combined, goes viral with enthusiasm: cheap, easy, delicious. That’s it. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-q9H4ylv-6EE/Uta-l2mJrEI/AAAAAAAAFlk/WslRIfYRKrc/s1600/jambalaya-crack-slaw-far.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-q9H4ylv-6EE/Uta-l2mJrEI/AAAAAAAAFlk/WslRIfYRKrc/s1600/jambalaya-crack-slaw-far.jpg" height="245" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">Crack Slaw - one bite and you're addicted!</span></b></i></span></td></tr>
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Crack Slaw is cheap—and generally uses some type of ground meat product.<br />
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Crack Slaw is easy—it’s a one-dish-wonder (a stir fry by any other name).<br />
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Crack Slaw is delicious—I don’t care which variation—they are ALL fantastic.<br />
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Some people use broccoli slaw, others shredded cabbage (coleslaw mix from the grocery). And yes, before someone sends out the food police, if you use the pre-made bags of coleslaw mix, readily available at the local Piggly Wiggly, it will have carrot shreds in it. Now please. PLEASE! Do not take 30 minutes of your hard-earned time to pick out every carrot shred prior to cooking. If you look on the back of the bag, just use the carb count and figure out your serving and be done with it. It will NOT kick you out of ketosis. But it surely will taste divine!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OrmrgNV8Rzw/Uta-zXN7nsI/AAAAAAAAFlw/3C_Ryzz1zec/s1600/jambalaya-crack-slaw-angle.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-OrmrgNV8Rzw/Uta-zXN7nsI/AAAAAAAAFlw/3C_Ryzz1zec/s1600/jambalaya-crack-slaw-angle.jpg" height="235" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;"><span style="color: #38761d;"><i><b><span style="font-size: xx-small;">It's great with any kind of leftover meat, making<br />Crack Slaw, a Lucky Leftover!</span></b></i></span></span></td></tr>
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This is Day 14 of the 2 Week Atkins Induction experience for 2014 (done my way of course, a little unconventional, because I also do alternate day intermittent fasting)…most of you Atkins-neers will only be doing <a href="http://amzn.to/1lOdF8g" target="_blank">Atkins Induction</a> which encourages 3 squares and 2 spares (snacks), during the initial 2 week, <a href="http://www.atkins.com/Program/Overview.aspx" target="_blank">Kick Start pla</a>n. Because I’m already keto adapted, there wasn’t a huge loss like you have when you’re just beginning on Atkins after eating a SAD (Standard American Diet) filled with carbs of all kinds. I lost 3 pounds in the last two weeks (1 more than usual. I generally lose about 1 lb a week if I’m lucky—since I take several drugs with the side effect of weight gain and am also recovering from bc.) <br />
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Hope this has helped inspire you that Atkins Induction can be filled with gorgeous, easy, home-cooked meals that taste heavenly. Deprivation is completely optional (but not on my watch)! I hope to have the recipes to you in the coming weeks in some shape or form!<br />
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Would anyone be interested in a 2 week Induction book featuring these recipes and photos? PDF book, that is! Please post a comment and let me know if there is interest!!!<br />
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Atkins Induction Day 14 – (Remember it’s my ADF day, so I limit cals to 500—which is NOT part of regular Atkins Induction!!!)</h4>
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<b>AI Day 14 - Daily Totals: 503 Calories; 25g Fat (43.4% calories from fat); 44g Protein; 28g Carbohydrate; 8g Dietary Fiber; 159mg Cholesterol; 20g Net Carbohydrate</b><br />
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<b>Breakfast & Lunch (0)</b><br />
3 cups decaff coffee, black, unsweetened<br />
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<b>4PM Snack (42 Calories; 2g Fat (46.3% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 3g Net Carbohydrate)</b><br />
2 ounces cucumbers, sliced<br />
1 tablespoon <a href="http://amzn.to/19pMg9w" target="_blank">Bragg's Unfiltered Apple Cider Vinegar</a><br />
1 wedge <a href="http://amzn.to/19uG1kI" target="_blank">Laughing Cow Lite Swiss Cheese</a><br />
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<b>Dinner (451 Calories; 22g Fat (43.5% calories from fat); 40g Protein; 26g Carbohydrate; 8g Dietary Fiber; 149mg Cholesterol; 18g Net Carbohydrate)</b><br />
1 serving Jambalaya Crack Slaw<br />
3 ounces Tomatoes<br />
2 ounces Avocado<br />
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<b>Dessert (10 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0g Net Carbohydrate)</b><br />
1/2 cup <a href="http://amzn.to/1kCaAdd" target="_blank">sugar free strawberry banana gelatin</a></div>
susiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.com8