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Old 02-01-2009, 07:27 AM   #1
something there
 
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Atkins Food Porn

As homage to Barb, add bootiful pictures of food you enjoy while low-carbing, including what rung or level of the plan you can enjoy your savory deliciousness in, so that people can dare to dream beyond induction--though induction is fabulous as well!

I'll start.

This is perfect for induction. I'm making this today. Stuffed crust cheese pizza. (The recipe is in the recipe section)



Show us what you're eating!

Last edited by cleochatra; 02-01-2009 at 07:30 AM..
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Old 02-01-2009, 07:35 AM   #2
something there
 
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More pizza (Can you tell I like pizza?)

All are induction, so long as you don't go nuts.

Cauliflower pizza crust and bread sticks with marinara.

Taco pizza on a zucchini crust

Papa Murphy's Type Cowboy Pizza


And for dessert: Fruit pizza on an almond flour crust. (Good for the fruit rung of Atkins, and only 6 net carbs per whopping slice--serves 8)
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Last edited by cleochatra; 02-01-2009 at 07:38 AM..
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Old 02-01-2009, 08:24 AM   #3
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Subbing..will add pic later..

HUGS!
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Old 02-01-2009, 08:31 AM   #4
something there
 
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Woohoo! *disco hip bump*

I'm making this today:

Breaded mozzarella cheese sticks

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Old 02-01-2009, 11:04 AM   #5
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Good holy moly! Those look great!
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Old 02-01-2009, 12:27 PM   #6
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Layered dip from yesterday:

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Old 02-01-2009, 03:04 PM   #7
something there
 
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I love layered dips! That looks awesome, Jake!
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Old 02-01-2009, 04:05 PM   #8
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**drooling** and subbing. ya'll r makin me hungry!! but I have yummy spinach stuffed and bacon wrapped meatloaf in the oven!
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Old 02-01-2009, 04:07 PM   #9
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Quote:
Originally Posted by cleochatra View Post
Woohoo! *disco hip bump*

I'm making this today:

Breaded mozzarella cheese sticks

that sounds yummo!
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Old 02-01-2009, 08:15 PM   #10
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You guys rock! Please, though, either post your recipe with your pics or a link to your recipes. That way 15 people don't post behind you asking
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Old 02-01-2009, 09:14 PM   #11
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You guys rock! Please, though, either post your recipe with your pics or a link to your recipes. That way 15 people don't post behind you asking
lowcarb companion: Layered Dip
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Old 02-02-2009, 04:02 AM   #12
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Waffles are yummy.

Stella Style Community Forum :: View topic - Low Carb Pancakes



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Old 02-02-2009, 05:47 PM   #13
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George Stella's Livin' Low Carb - Google Book Search

Subbed almond flour for soy flour and made a round cake instead of dealing with muffins. Yum!



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Old 02-03-2009, 03:36 AM   #14
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Subscribing
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Old 02-03-2009, 05:41 AM   #15
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Ohhh, cool! I'll have to go through my food pics for more stuff!
I'll start with this fried chicken. Chicken dipped in egg wash, then breading of 1/2 almond flour and 1/2 parm.


THEN:
top with tomato sauce and cheese and you get CHICKEN PARM!
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Old 02-03-2009, 05:45 AM   #16
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Almond pancakes:
Almond flour pancakes

Ingredients:

5 T almond flour
1 T sour cream
1 T water
1 egg

1/2 tsp baking powder
1 tsp oil
1/4 tsp vanilla
1/2 pkt Splenda
How To Prepare: Combine all ingredients, and cook on lightly oiled griddle or in skillet. Top with SF syrup and enjoy! Number of Servings: 1 small pancake or 2-3 silver dollar size.

Preparation Time: 5 minutes
(I obviously had to multiply this recipe for a family breakfast. Topped with SF Davinci's was a huge hit!)

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Old 02-03-2009, 05:48 AM   #17
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Mini Chocolate cakes

1 cup almond flour
1/4 cup unsweetened cocoa powder
1 cup splenda
3 tbsp canola oil
8 egg whites -- beaten until stiff

Combine nuts, cocoa, splenda, oil. Fold in quarter of egg whites. Add rest of egg whites. Spoon batter into non-stick or oiled mini-muffin pans. Bake at 350°F-180°C for 12 minutes. Cool 5 minutes, remove from pan. Top with whipped cream.

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Old 02-03-2009, 05:59 AM   #18
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Here's an almond flour pound cake.
Cleo do you have this recipe?? I can't find it. I don't have time now but I will try to dig it up later.

ETA: Never mind. Found it!

Low-Carb Almond Flour Pound Cake

1 cup butter (2 sticks) softened at room temperature
1 cup Splenda sweetener
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan.

Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.

Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into pan and bake for 50-55 minutes.

Makes 12 servings - 5.5 carbs per serving
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Old 02-03-2009, 06:25 AM   #19
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Quote:
Originally Posted by BarbDe View Post
Mini Chocolate cakes

1 cup almond flour
1/4 cup unsweetened cocoa powder
1 cup splenda
3 tbsp canola oil
8 egg whites -- beaten until stiff

Combine nuts, cocoa, splenda, oil. Fold in quarter of egg whites. Add rest of egg whites. Spoon batter into non-stick or oiled mini-muffin pans. Bake at 350°F-180°C for 12 minutes. Cool 5 minutes, remove from pan. Top with whipped cream.

Barb..these look WONDERFUL!! Can use Liquid Splenda in these to cut Splenda bitterness?? Or use part Eryth and part Liquid splenda?

Thanks!
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Old 02-03-2009, 06:29 AM   #20
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Originally Posted by mac24312 View Post
Barb..these look WONDERFUL!! Can use Liquid Splenda in these to cut Splenda bitterness?? Or use part Eryth and part Liquid splenda?

Thanks!
Absolutely! Play with the sweetners to your liking. Back when I made this particular batch I wasn't familiar with other than Splenda. I have just this last week found out how great Erythritol is!
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Old 02-03-2009, 06:31 AM   #21
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Made this over the weekend. Incredible!! (I have just discovered coconut flour too!)

http://www.lowcarbfriends.com/bbs/lo...-frosting.html
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Old 02-03-2009, 06:46 AM   #22
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Absolutely! Play with the sweetners to your liking. Back when I made this particular batch I wasn't familiar with other than Splenda. I have just this last week found out how great Erythritol is!
Oh..and how many does it make!! LOL

I am going to do that Red Velvet Cake for Valentines day!
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Old 02-03-2009, 04:16 PM   #23
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Ohhh, cool! I'll have to go through my food pics for more stuff!
I'll start with this fried chicken. Chicken dipped in egg wash, then breading of 1/2 almond flour and 1/2 parm.


THEN:
top with tomato sauce and cheese and you get CHICKEN PARM!
Hey Barb those look SO good! Do you bake the chicken first or throw the whole thing together then bake? I've never used almond flour with chicken. Just crushed pork rinds and parm cheese. I would like to try the almond flour.
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Old 02-03-2009, 04:32 PM   #24
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Breaded, then fried, then baked after the sauce and cheese was added.
I could never eat pork rinds. I tried. I just can't do it.
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Old 02-03-2009, 04:33 PM   #25
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Oh..and how many does it make!! LOL

I am going to do that Red Velvet Cake for Valentines day!
I think it made 8 of those mini loafs, like in the pic. It's been a while though. sorry!
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Old 02-03-2009, 04:42 PM   #26
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http://www.carb-lite.au.com/71BAKERY...a_filling.html



* Exported from MasterCook *

LEMON ALMOND ROLL WITH RICOTTA FILLING

Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : 0-5G Low Carb Bakery Muffins-Cakes-Sweet


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs -- separated
1/2 cup splenda
2 tbsp lemon zest
1/2 cup ground almonds
Filling
2 cups ricotta cheese
1 tsp grated ginger root
1 tbsp lemon zest
2 tbsp splenda

Line bottom of 15 x 10-inch 380x250mm jelly roll pan with greased parchment paper or waxed paper; set aside.

With electric mixer, beat egg yolks with splenda equivalent until thick and creamy, about 5 minutes. Stir in lemon rind and set aside.

In bowl, beat egg whites until stiff peaks form. Fold egg whites and ground almonds into egg yolk mixture lightly but evenly. Spread into prepared roll pan.

Bake in 350°F-180°C oven for 8 to 10 minutes or until firm but still spongy to touch.

Remove from oven and immediately cover with parchment paper and damp tea towel. Let cool for 10 minutes; invert onto parchment papger-
lined towel and roll p, starting at long edge. Let stand for two hours to prevent cracking.

Ricotta Filling:

In bowl, combine ricotta, ginger, lemon rind and sugar equivalent. Let stand for 2 hours.

Unroll cake and remove paper-lined towel. Turn out onto parchment paper or waxed paper sprinkled with sugar equivalent. Peel off lining paper.
Spread with rocotta filling and roll up. Trim ends.

To serve, use serrated knife to cut cake into slices.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 99 Calories; 7g Fat (64.2% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite.au.com
web site CARB-LITE Low carb Recipes and Advice
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Last edited by BarbDe; 02-03-2009 at 04:53 PM..
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Old 02-03-2009, 04:48 PM   #27
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That looks good too but the link wont come up...


Thanks..I am going to try them in my Minnie pans...

HUGS!
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Old 02-03-2009, 04:54 PM   #28
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I went back and added the recipe. Don't know why it didn't work for you.
Sorry.
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Old 02-03-2009, 04:57 PM   #29
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Thanks!! I got it to work now..lol

I had FORGOT about that site..TY!
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Old 02-03-2009, 06:42 PM   #30
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Peanut Butter Chocolate Chunk Muffins:

http://www.lowcarbfriends.com/bbs/lo...k-muffins.html
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