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Old 04-26-2012, 03:40 PM   #1141
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Old 05-17-2012, 01:33 PM   #1142
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Spice Cookies

NOT FOR INDUCTION! (Contains nuts -- a no-no.)




Spice Cookies:

1 C flaxseed meal
1 C almond meal
1 TBS cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
SWEETENER EQUIVALENT TO 1/2 C SUGAR. (I used 12 "teaspoon-equivalent" scoops of pure stevia, and 1/4 c honey -- and I didn't scrape out the measuring cup.)
1 egg
1 TSB vanilla
3 TSB coconut oil

Combine the dry ingredients in 1 bowl, mixing well. Beat the egg, combine the other wet ingredients, and then add to the dry.

Roll out into scant 1 tsp balls. Place on greased cookie sheet. (Use the coconut oil to grease it, too! I fit 2 dozen of these on a single sheet.) Bake at 325 for 10-15 minutes.


Assuming you use the recipe the way I made it, the entire batch has 78 g net carbs (10 from the honey, 8 from the almond meal), for 3.25 g per cookie, assuming you get 24 cookies from your batch. (I actually got MORE than that, so the ones I'm bringing to my "coffee date" tonight have 2.3 g. BUT, folks always want to make cookies a little big.)

They taste almost TOO sweet to me -- I might cut back on the honey next time, but I wasn't making them for my household. A friend's asked me over tonight, and she's bringing the wine, so I'm bringing some goodies.

Last edited by LiterateGriffin; 05-17-2012 at 01:35 PM..
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Old 05-17-2012, 06:35 PM   #1143
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Grrr... There was a problem wen I tried to edit, and now it won't let me.

70 g carbs from honey. Not 10. That was a typo.
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Old 05-19-2012, 09:44 PM   #1144
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LGrif~Copied/Pasted the Spice Cookie Recipe!
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Old 05-19-2012, 09:50 PM   #1145
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Cleo, I wish I lived with you
Ditto!
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Old 07-06-2012, 08:49 AM   #1146
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Almond Butter bread. There is a thread on here somewhere for this! So simple. I don't care for nuts, but this topped with some cream cheese? Yumm!
I made Pecanbutter bread this morning. I like even better!



ETA here is the link to the thread and the recipe. I used Apple Cider vinegar in this one. Not sure if that is why the color difference?
http://www.lowcarbfriends.com/bbs/lo...ter-bread.html

Last edited by BarbDe; 07-06-2012 at 08:51 AM..
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Old 07-06-2012, 09:22 AM   #1147
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Oh, wow!! I think we were discussing how another butter would work with this bread. Thanks for mentioning that it works Barb! I have all kinds of nut butter in my pantry. I can experiment too! That looks fabulous!!!!!!!
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Old 07-09-2012, 06:50 PM   #1148
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Dinner tonight, this was awesome, and so simple!


Angel Chicken Spinach

INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 bag of spinach

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat.
Stir in the package of dressing mix.
Blend in wine and golden mushroom soup.
Mix in cream cheese, and stir until smooth.
Heat through, but do not boil.
Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven.
Twenty minutes before the chicken is done, steam fresh spinach.
Serve chicken and sauce over cooked spinach.

Note: Enough chicken leftover for a couple more servings, but not enough spinach of course. But I planned for that and spinach was BOGO so I'll make fresh spinach tomorrow!
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Old 07-12-2012, 12:05 PM   #1149
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That looks awesome!
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Old 07-17-2012, 09:00 PM   #1150
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Roasted Shrimp and Broccoli:




Preheat oven to 425*
Cut up about 2lbs of broccoli and toss with a little bit of oil (I used plain veg oil) and some salt and pepper
Roast broccoli for about 10-15 mins
Add 1lb raw shrimp tossed with a bit of salt, pepper and garlic powder
Mix together with broccoli and roast another 10-15 mins (until shrimp is done)
Squeeze a little bit of lemon juice on top and serve.

*You can really use whatever spices you want - red pepper flakes, onion powder, cumin, etc. Next time I am going to add a bit of sliced red bell peppers in with the broccoli.
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Old 07-20-2012, 07:32 PM   #1151
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Grilled chops, spinach gratin, bell pepper slaw.


For the spinach I took goat cheese, melted it in some cream, added the spinach, handful of mozz, handful of cheddar, lots of garlic, onion powder, salt and pepper and a beaten egg, baked it till brown and bubbly then added some parm on top. **I don't believe goat cheese is induction friendly but you can sub cream cheese.

bell pepper slaw: and because I can never follow a recipe as written: I cut the bell peppers to 3, left out the celery and onion (Mike won't eat it) cut down the splenda to about a tsp (3 Tbsp just seemed like way too much sweetner) left out the mustard seeds (there's plenty from the whole grain mustard)and cut down the celery seed to maybe 1/4 tsp)

It's kind of a weird trio, but super yummy!
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Old 07-21-2012, 08:18 AM   #1152
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I think I must be the only one in the world that cannot get goat cheese past my lips! really wish I liked it, its soooo strong
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Old 07-21-2012, 11:00 AM   #1153
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Me either, I cannot stand goat cheese either....to me it smells awful and tastes terrible.....lol sorry just agreeing with you....
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Old 07-21-2012, 11:00 AM   #1154
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Goat cheese tastes just like cream cheese to me
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Old 07-21-2012, 11:05 AM   #1155
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It smells like a goat to me like from the zoo...then the taste to me is nasty.but that is just me...I love mascarpone cheese....
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Old 07-21-2012, 03:02 PM   #1156
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Cryssi, are you sure?? Goat cheese is so very strong and pungent *spelling* goodness if it tasted like creamcheese to me I would gobble it up!

Blah! lol
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Old 07-21-2012, 03:13 PM   #1157
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Quote:
Originally Posted by NoSunNoFun View Post
Cryssi, are you sure?? Goat cheese is so very strong and pungent *spelling* goodness if it tasted like creamcheese to me I would gobble it up!

Blah! lol
Yes.

This is what it looks like:



I wonder if the 'French Type' has anything to do with it?
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Old 07-21-2012, 06:18 PM   #1158
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I dont know? good question! honestly that stuff is not for me no matter what kind or brand it is and the funny part of it all, there is nothing in this world I love more than cheese and food!
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Old 07-22-2012, 12:34 AM   #1159
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Quote:
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It smells like a goat to me like from the zoo...then the taste to me is nasty.but that is just me...I love mascarpone cheese....
Sorry...but, that is dang Funny to Me!
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Old 07-22-2012, 08:43 AM   #1160
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Quote:
Originally Posted by Cryssi View Post
Roasted Shrimp and Broccoli:




Preheat oven to 425*
Cut up about 2lbs of broccoli and toss with a little bit of oil (I used plain veg oil) and some salt and pepper
Roast broccoli for about 10-15 mins
Add 1lb raw shrimp tossed with a bit of salt, pepper and garlic powder
Mix together with broccoli and roast another 10-15 mins (until shrimp is done)
Squeeze a little bit of lemon juice on top and serve.

*You can really use whatever spices you want - red pepper flakes, onion powder, cumin, etc. Next time I am going to add a bit of sliced red bell peppers in with the broccoli.
EVOO for those with thyroid issues. Vege oil not good for thyroid. Good recipe I also added fresh Rosemary...yum!
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Old 07-22-2012, 10:21 AM   #1161
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Sorry...but, that is dang Funny to Me!
LOL!!!!
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Old 07-22-2012, 09:56 PM   #1162
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LOL!!!!
Snort!
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Old 07-23-2012, 08:52 AM   #1163
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I think I have died and gone to heaven,lol
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Old 07-23-2012, 01:42 PM   #1164
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A reminder: please post recipes, not just images and not links to blogs/sites.
Thank you

Atkins Food Porn

Quote:
Important Notice Regarding Food Photos, Recipes, and Blogs
We have been asked by several LCF members to address their concerns that some members are posting food photos and requiring members to go to another site (such as a blog) to obtain the recipe. Concerns have been noted that this is drawing members away from LCF.

While we understand that bloggers want to attract attention to their site, we also need to address the issue that it is our intention to keep members on LCF.

Therefore, you are welcome to post a photo AND a recipe. You are welcome to include a link to your blog ... the best place is in your signature. However, we ask that you refrain from posting photos and forcing members to go to your blog for the recipe and more information.

LCF is a huge forum with many thousands of members, and we try to handle issues as fairly as possible. We hope you can understand our position on this matter. Our intent is to keep members on the LCF site while recognizing that members do have blogs they would like to share.

Thank you.
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Old 07-23-2012, 06:43 PM   #1165
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Thx Dottie!
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Old 07-26-2012, 10:51 AM   #1166
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OH MY GWAD! What is that on top of it that looks like a chocolate coating??
does ANYONE have the recipe for this??????
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Old 07-26-2012, 10:53 AM   #1167
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Swinging by with dessert an induction-safe dessert (use cream cheese and not ricotta in the filling): Diana's Oopsie Cake
woops this i mean!
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Old 07-26-2012, 06:10 PM   #1168
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My eyes!!!! Droooooool
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Old 07-27-2012, 03:54 AM   #1169
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Here ya go :)

Quote:
Originally Posted by AddysMommy View Post
does ANYONE have the recipe for this??????
Diana’s Oopsie Roll Cake

Oopsie batter:
8 eggs, separated
8 oz. cream cheese
1 tsp vanilla extract
1/8 tsp cream of tartar
1/2 packet Splenda Quick Pack * I used Stevia Blend, about 6 packets, or use a sweetener of your choice
1 scoop protein powder (I used Designer Whey)
1 tbsp Thick’nThin/Not Sugar or omit if you don’t have this
dash Salt

Filling:
6 oz. cream cheese (You can also use 4 oz Ricotta cheese and 2 oz of Cream cheese)
1 tsp vanilla Extract, or use any sf syrup to give more flavor
1/2 Splenda Quick Pack (* or 1/2 cup sugar equivalent substitute)
3/4 cup heavy whipping cream

For the cake, whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.

Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn’t level out–it retains its shape, so if you leave it lump and bumpy, it’s going to stay lumpy and bumpy) on the sheet cake covered with parchment paper (don’t worry about greasing the pan or the parchment) and bake in a 300 degree oven for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out. Gently roll in a tea-towel sprinkled with cinnamon or any other sugar free powder and leave rolled in the towel for 20 minutes.

Unroll the cake. It may look like it’s breaking but it will be fine. Spread the filling leaving about 1/4 inch space around. Roll up. Prepare Chocolate glaze and allow to cool before pouring on top of cake roll. The glaze will firm up nicely. Put in the refrigerator to chill for at least an hour.

You can use powered Erythitol to put on a tea towel to roll the cake. (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).

Whip the heavy whipping cream until soft peaks. Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer. Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.

Coat with glaze (below).

Your Lighter Side Chocolate Glaze
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

Makes 16 servings.
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Old 07-27-2012, 03:59 AM   #1170
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@ Christie 5683........Do you think this could be done with chicken?

Last edited by dew4j; 07-27-2012 at 04:02 AM..
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