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Old 09-23-2012, 10:03 PM   #61
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Some recipes from Allrecipes website:

Pink Sauce for Shrimp (recipe by Mabalet)
4 T. tomato puree
3/4 cup water
1 cup heavy cream
1.5 t. minced fresh ginger
1/4 t. cayenne (or to taste)
4 t. lemon juice
1 t. salt
3 T. olive oil
1 T. mustard seeds
2 garlic cloves, minced
2 pounds medium shrimp, peeled and deveined (or less)
Salt and pepper
Place tomato paste in measuring cup. Add water to measure 1 cup, place in medium bowl, add cream, ginger, cayenne, lemon, cumin, 1 t. salt, and some black pepper. Cover and chill until needed. Heat oil in large skillet on medium high. Add mustard seeds. When they begin to pop, add the garlic. Stir, then add shrimp. Fry until they just turn opaque. Pour in sauce, heat through, and season to taste. (Serve over your favorite noodle substitute or over greens.) 4 servings, per serving: 37 grams fat, 565 calories.

Pleasant Pork Chops (recipe by Clyde Patterson)
6 pork chops (or fewer)
Salt and pepper
3 T. butter
1 onion, chopped
1 garlic clove, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 t. paprika
Saute onion and garlic in hot butter, then remove. Sprinkle pork chops with salt and pepper and brown in skillet. Pour off fat (if you wish). Lower heat and add bay leaf and chicken broth. Cook, covered, over low heat for 1 hour. Transfer pork chops to plate but keep hot. Heat juices in skillet and reduce by half. Add onion, garlic, sour cream, and paprika, and stir to blend. Heat through but don't boil sauce. Pour over pork chops or serve on side. 6 servings, 20 grams fat per serving.

Pesto Tuna Salad with Sun-Dried Tomatoes (by DC Girly Girl)
1 6 oz can tuna
1/4 cup prepared basil pesto sauce
6 oil-packed tomatoes, sliced
2 T. mayonnaise
2 T. grated Parmesan
Mix ingredients. Chill to let flavors blend, then serve. Serves 2, with 29 grams fat per serving (and 392 calories).

Pesto Cheesy Chicken Rolls (by Chompy)
4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
Preheat oven to 350 degrees. Oil a baking dish. Spread 3 T. pesto on each flattened chicken breast. Top with cheese. Roll up tightly and secure with toothpicks. Back uncovered for 40-45 minutes, until chicken is nicely browned and juices run clear. Serves 4, with 40 grams fat and 585 calories/serving.

Pan Fried Swiss Chard (by Melanie)
4 slices bacon, chopped
2 T. butter
3 T. fresh lemon juice
1/2 garlic paste (or use chopped fresh garlic)
1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
Salt and pepper
Heat skillet on medium heat. Cook bacon until fat separates from meat. Add butter to skillet. Stir in lemon and garlic. Add Swiss chard. When leaves begin to melt, cover and raise heat to medium high. Cook about 4 minutes. Stir and season with salt and pepper. 2 servings, each with 31.6 grams fat.

Mustard Cream Sauce (by Nancy)
1/3 cup mayonnaise
1/4 cup sour cream
1 T. Dijon mustard
1 T. lemon juice
Whisk ingredients together. Add more mustard or lemon to suit your taste. Chill. Serve with fish or shellfish. 8 servings, each with 8.7 grams fat.

Shrimp Scampi Florentine (by Valerie)
1/3 cup butter
1/3 cup olive oil
2 T. prepared basil pesto sauce
3 garlic cloves, minced
2 plum tomatoes, diced
Pinch red pepper
1 pound shrimp, peeled and deveined
2 cups fresh spinach, rinsed and stemmed
Combine butter and olive oil in large skillet over high heat. Stir in pesto, garlic, and tomatoes, and simmer until tomatoes start to soften, about 2 minutes. Add red pepper. Stir in shrimp and cook until they turn pink, 3-5 minutes. Add spinach and stir until wilted, about 1 minute. 4 servings, each with 38 grams fat and 446 calories.

Mock Pate (by Robin)
1 1/2 cups pecan halves or pieces (optional)
1 oz package cream cheese, softened
8 oz braunschweiger liver sausage
2 T. minced onion
1 1/2 T. Worcestershire sauce (or to taste)
1 T. fresh lemon juice
Toast pecans (if using) on baking sheet at 350 degrees. Combine other ingredients in bowl. Form into ball and roll in pecans (if using nuts); one could use as a spread or dip without the nuts, too. With nuts, 10.8 grams fat per serving, with 24 servings.

Marinated Vegetable and Olive Salad (by Jessica Moretz)
2 cups fresh green beans, trimmed and halved
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
1/2 cup cherry tomatoes
6 oz black olives
1/2 cup red wine vinegar
1 T. salt
1 T. dill weed
Minced garlic or garlic powder
1.5 cups extra virgin olive oil
Bring large pot of salted water to boil. Add green beans and cook 2 minutes. Remove and rinse under cold water. Add to bowl along with other vegetables and olive. Whisk together dressing, add oil slowly. Pour over veggies. Chill at least 2 hours before serving. 8 servings, each with 45 grams fat (if one ate all the oil dressing, presumably).

Last edited by svenskamae; 09-23-2012 at 10:04 PM..
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Old 09-24-2012, 12:02 AM   #62
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More from Allrecipes

Mediterranean Stuffed Chicken (by Amy Marino)
4 boneless, skinless chicken breast halves, pounded thin
4 ounces cream cheese, softened
1/3 cup feta
1 t. garlic powder
3 t. dried dill
2 T. melted butter
Salt and pepper
Preheat oven to 300 degrees. Beat cream cheese until smooth. Add feta, dill, and garlic powder. Put a dollop of 1/4 the filling on each breast, roll up, tie with cooking string to seal. Brush with butter and sprinkle with salt and pepper. Bake uncovered in preheated oven for 20 minutes or until juices run clear. 4 servings, each with 21.6 grams fat.

Mahi Mahi Rockafeller (by Kimberly)
1 pound bacon
4 6-oz filets mahi-mahi
Pinch garlic salt and pepper
1 T. butter
6 green onions, chopped
3 cloves garlic, minced
1 10-oz package frozen spinach, thawed and drained well
2 dashes hot pepper sauce
1/4 cup heavy cream
2 cups shredded Monterey Jack cheese
1/2 cup grated Parmesan
Place bacon in large, deep skillet and cook over medium-high heat, turning occasionally, until browned. Drain on paper towels and chop. Set aside. Season mahi mahi with garlic salt and pepper. Heat skillet over medium heat. Cook mahi mahi until it flakes easily, 10-15 minutes. Remove from skillet and place in baking dish. Preheat oven broiler. Set oven rack 6 inches from heat source. Melt butter, stir in green onion, garlic, and spinach and cook until heated through. Stir in bacon, hot sauce, and cream and bring to simmer. Add cheese and stir until melted, adding more cream as needed. Divide the spinach mixture over the fish, sprinkle with Parmesan, and broil 3-5 minutes, until cheese is melted. 4 servings, 41 grams fat.

Lobster/Shrimp/Crab Newburg (by Patt5)
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter
2 T. dry sherry
1/2 t. salt
Pinch cayenne
Pinch nutmeg
3/4 pound cooked lobster meat, broken into chunks (or crabmeat or cooked shrimp)
In small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in saucepan over low heat. Stir in egg yolks and sherry. Cook, stirring constantly, until mixture thickens, but do not boil. Remove from heat, add seasoning and seafood. Return pan to low heat and cook gently until heated through. 4 servings, each with 25 grams fat.

Lettuce, Avocado, and Sunflower Seed Salad (by Barrett)
1/2 cup olive oil
1.5 T. red wine vinegar
1.5 T. balsamic vinegar
1 garlic clove, minced
1 T. mayonnaise
2 heads Bibb lettuce, rinsed, dried, and torn
1/3 cup sunflower seeds
2 avocadoes, peeled, pitted, and diced
Whisk together olive oil, vinegar, mayo, and garlic. Season with salt and pepper. In bowl, combine lettuce, sunflower seeds, and avocado. Toss with dressing. 4 servings, 45 grams fat each.

Indiana-Style Fried Cabbage (by Molson7)
1/2 pound bacon, diced
3 T. butter
1 small head cabbage, chopped
1 cup chopped celery
1 green pepper, diced
Salt and pepper
1 onion, chopped
Place bacon in large, deep skillet. Cook over medium heat until crisp. Stir in butter, cabbage, celery, green pepper, salt, pepper, and onion. Cover and steam for 15 to 20 minutes. Stir several times while cooking. 8 servings, 8 grams fat each.

Hot Artichoke Dip (by Pamela Cresswell)
2/3 cup grated Parmesan
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 14 oz can artichokes, drained and chopped
2 T. minced green onion
1 T. minced chopped pimento
Preheat oven to 350 degrees. Grease medium baking dish. Blend together the cheese, mayonnaise, and whipping cream. Stir in remaining ingredients. Place in baking dish. Bake 25 minute, until lightly browned. Total grams fat: 166 for whole recipe.

Hot Mexican Spinach Dip (by Linda)
1 16 ounce jar salsa
1 10-oz package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 8-oz package cream cheese, diced and softened
1 cup heavy cream
1 2.25 ounce can black olives, chopped
1 T. red wine vinegar
Salt and pepper
Preheat oven to 400 degree. Mix ingredients. Place in oiled baking dish. Bake 12-15 minutes, until bubbly.

Hot Pizza Dip (by Dayna Dumas)
8 oz cream cheese, softened
1/2 t. dried oregano
1/2 t. dried parsley
1/4 t. dried basil
1 cup shredded mozzarella
1 cup grated Parmesan
1 cup no-sugar pizza sauce
2 T. chopped green bell pepper
2 oz pepperoni, chopped
2 T. chopped black olives (or more)
Mix together cream cheese and herbs. Spread in oiled 9 inch pie plate. Sprinkle with 1/2 cup mozzarella and 1/2 cup grated Parmesan. Spread pizza sauce over this. Sprinkle with remaining cheese, then green pepper, pepperoni, and olives. Cover and microwave 5 minutes, or bake at 400 degrees.

Stuffed Celery (by Diane)
12 stalks celery, cut in 1 inch pieces
8 ounces cream cheese, softened
8 ounces blue cheese, softened
2 T. Worcestershire sauce
Dash hot pepper sauce
1 t. lemon juice
Ground pepper
Mix ingredients other than celery. Stuff celery. 18 servings, each with 18 grams fat.

Herbed Cream Cheese Omelet (by jen)
Mix 4 oz cream cheese with 1/2 cup minced fresh cilantro leaves. Use as filling for omelets fried in butter.

Avocado Dip for Salmon Steaks (by Carolin)
2 avocadoes, peeled, pitted, and diced
2 garlic cloves, minced
3 T. Greek yogurt or sour cream
1 T. lemon juice
Salt and pepper
Mash avocadoes and mix with remaining ingredients. Use alongside salmon.

Halibut (or other fish) Supreme (by motherof5)
1 cup grated cheddar
1/2 cup mayonnaise
1/2 cup sour cream
1.5 t. lemon juice
Pinch cayenne
2 pounds halibut or other fish steaks (or less)
Preheat oven to 425 degrees. Oil medium baking dish. Mix ingredients other than fish. Arrange fish in dish and cover with Cheddar mixture. Bake 10 minutes in preheated oven. Reduce heat to 350 degrees and bake 15 minutes more, until fish flakes easily. 6 servings, with 30 grams fat each.

Green Beans with Blue Cheese and Bacon Drippings (by Kate)
1 pound fresh green beans, cut in 2 inch pieces
1/4 cup bacon drippings
3 ounces crumbled blue cheese
1/2 cup chopped walnuts
Salt and pepper
Place green beans in saucepan with one inch water in bottom. Bring to boil on medium heat and cook 5 minutes, until tender-crisp. Remove from heat and drain. Heat bacon drippings in skillet over medium heat. Add green beans and toss to coat. Saute until bean are heated through. Sprinkle with nuts and cheese and season to taste. 6 servings of 21 grams fat each. (Presumably one could use some other fat instead of bacon grease, also)

Green Bean Blue Cheese Salad (by Melanie)
1 pound fresh green beans, cut in 1 inch pieces
1/4 cup green beans, crumbled
1/4 red onion, thinly sliced
1/2 cup olive oil
4 T. red wine or balsamic vinegar
1/2 cup slivered almonds
Salt and pepper
Steam green beans until tender crisp. Cool. Combine with remaining ingredients. Let flavors marry for at least an hour before serving. 4 servings, each with 40 grams fat.

Gourmet Chicken Salad
4 boneless, skinless chicken breast halves
1 lemon, zested and juiced
1 T. fresh rosemary leaves
1.5 cups chicken broth
1 cup slivered almonds
1/2 cup chopped celery
1/2 cup crumbled blue cheese
1 cup mayonnaise
2 T. brown mustard
Salt and pepper
Place chicken in skillet and sprinkle with lemon juice and 1/2 rosemary. Pour broth into skillet. Bring to boil, reduce heat to low, and simmer 25 minutes, until juices run clear. Cool, drain, and dice chicken. Toss with remaining ingredients. Chill at least 1 hour before serving. 8 servings, each with 35.5 grams fat.

Gorgonzola Sauce (by Amy)
1 1/2 cups dry white wine
1 1/4 cups heavy cream
2 T. grated Parmesan
4 oz Gorgonzola cheese, crumbled
Pinch nutmeg and pepper
In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by 1/3. Add remaining ingredients and cook, stirring, until cheeses melt and sauce is creamy. 4 servings, each with 36 grams fat. Serve with cooked chicken or over pasta substitutes.

First Class Blue Cheese Salad (by Grayjetman)
1 hardcooked egg, finely chopped
Romaine lettuce, torn into pieces
1/2 cup blue cheese dressing
1/4 cup slivered almonds
1/4 cup crumbled blue cheese
Combine ingredients. Serves 2, with 50 grams fat per serving.

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon (by witchywoman)
2 skinless, boneless chicken breast halves
1/4 cup crumbled blue cheese
2 T. minced fresh parsley
2 T. minced shallot
1 garlic clove, minced
4 thick slices applewood smoked bacon
Salt and pepper
Preheat oven to 375 degrees. Oil 8x8 inch baking dish. Using sharp knife, cut slit into side of each chicken breast, about 2 inches long and 1 1/2 inches deep. Mash together cheese, parsley, shallots, and garlic in small bowl. Stuff chicken breasts with filling. Wrap 2 slices bacon around each chicken breast. Secure with toothpicks and place in baking dish. Bake until chicken is no longer pink inside, about 35 minutes, or until meat thermometer inserted reads 165 degrees. 2 servings, each with 18 grams fat.

Garlicky Shrimp Scampi (by Marbalet)
6 T. unsalted butter, softened
1/4 cup olive oil
1 T. minced garlic
1 T. minced shallots
2 T. minced fresh chives
Salt and pepper
1/2 t. paprika
2 pounds shrimp, peeled and deveined
Preheat grill to high hat. Mix together ingredietnts except shrimp. Add shrimp and toss to coat. Grill shimp for 2-3 minutes per side, or until opaque. 6 servings, 22 grams fat each.

Fantastic Lemon Butter Fillet of Fish (by Mattdanb)
1/2 cup butter
1 lemon, juiced
1 t. salt
Pepper
1 t. dried parsley
3 garlic cloves, minced
6 fillets cod (or other white fish), 4 oz each
1 T. lemon pepper
Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Mix in lemon juice, salt, parsley, and garlic. Bring to boil and cook, stirring, about 10 minutes, until thickened. Arrange fish in oiled baking dish. Cover with 1/2 butter mixture and sprinkle with lemon pepper. Cover with foil. Bake 15-20 minutes in preheated oven, until fish flakes easily. Pour over remaining butter mixture. 6 servings, 16 grams fat each.

Dill Sauce (by Lisa)
1/2 cup sour cream
1.5 T. Dijon mustard
1 T. lemon juice
2 t. minced fresh dill
Whisk together and chill. Serve with salmon or other fish.

Scallops Florentine (by Ponygirl64)
1 pound sea scallops
3 T. butter
1 cup heavy cream
1/4 cup grated Parmesan
Salt and pepper
1 10-oz package frozen spinach, thawed and drained
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup ground pork rind (breadcrumbs in original recipe)
1 T. Old Bay seasoning
Preheat oven to 350 degrees. Oil 9 inch pie plate. Bring pot of water to rolling boil. Rinse scallops and drop into boiling water; cook 2 minutes. Remove with slotted spoon and pat dry. Place on bottom of pie plate. In small saucepan, melt butter, then whisk in cream and 1/4 cup Parmesan and salt and pepper. Cook, stirring constantly, until thick. Spread spinach (squeezed dry) over scallops. Top with cream sauce, then mozzarella, then Parmesan, then pok rinds. Sprinkle on Old Bay seasoning. Bake in preheated oven for 15 minutes, until browned and bubbly. 6 servings, each with 26.6 grams fat.

Creamy Pesto Sauce for Salmon (from Philly Cream cheese recipe)
Combine 4 oz cream cheese, 1/4 cup half and half, 2 T. pesto sauce, in saucepan and cook, stirring, until well-blended. Serve over baked or grilled salmon.

Garlic Green Beans (by Ericka Ettinger)
1 T. butter
3 T. olive oil
1 head garlic, peeled and sliced
2 cans green beans, drained, or equivalent fresh
Salt and pepper
1/4 cup grated Parmesan
In large skillet, melt butter with olive oil, add garlic and cook, stirring until browned. Stir in green beans and cook until beans are tender. Season to taste. Sprinkle with Parmesan. Serves 5, with 19 grams fat per serving.
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Old 09-24-2012, 12:23 AM   #63
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And again from Allrecipes

Avocado Green Goddess Dressing (from lisalisalisa)
1 avocado, peeled and pitted
1 cup mayonnaise
1 small jar anchovies in oil, diced
2 T. minced green onions
1 T. lemon juice
1 garlic clove, minced
Salt and pepper
Combine in blender. Chill 24 hours before serving on salad greens.

Avocado Salad (by Johnlynn)
2 avocadoes, peeled, pitted, and diced
1 small red onion, diced
1 green bell pepper, diced
1 large ripe tomato, diced
1/4 cup minced fresh cilantro
1/2 lime, juiced
Salt and pepper
Olive oil, to taste
Combine in bowl and toss.

Baked Cod with Boursin Herb Cheese (by PJ's kitchen)
2 T. butter, melted
2 pounds fresh cod or other white wish
1 4-oz package Boursin cheese at room temperature, at room temp
1 14.5 oz can diced tomatoes with garlic, onions, and peppers, drained
Salt and pepper
Grated Parmesan
Preheat oven to 400 dregrees. Pour 1 T. melted butter into baking dish and spread across bottom. Arrange fish on top of butter. Pat fillets dry with paper towel. Spread Boursin on fillets. Top with tomatoes and sprinkle with salt and pepper. Bake, uncovered, in preheated oven for 25 minutes. 4 servings, 21 grams.

Baked Chicken with Brie (by Lisettez)
1 cup dry white wine
4 boneless, skinless chicken breasts
Salt and pepper
1 t. dried oregano
8 oz brie cheese, sliced 1/4 inch thick
Preheat oven to 400 degrees. Pour wine into glass baking dish and lay chicken breats in dish. Season with salt, pepper, and oregano. Bake 35-40 minutes in preheated oven, until juices run clear. When chicken is done, place slices of brie on top of chicken, return to oven for 3-5 minutes, until cheese melts. 4 servings, 18.6 grams fat each.

Blue Cheese Stuffed Mushrooms (by Jeff Calkins)
1 pound fresh mushrooms, stems removed
8 ounces blue cheese
Olive oil
Rub mushrooms with olive oil and fill with crumbled blue cheese. Grill or broil, until cheese has melted and mushrooms are tender. Top with grilled or sauteed onions, if desired. 8 servings, 15 grams fat each.
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Old 09-24-2012, 06:18 AM   #64
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Thank you
Great recipes
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Old 09-25-2012, 07:35 AM   #65
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Single Serving High Fat/Very Low Protein/Low Carb Chocolate Shake

28.8g Fat
1.3g Protein
2.1g Carbs

1/4 cup heavy whipping cream
1/4 cup water
1 tablespoon cocoa powder
Sweetener to taste (I use liquid Stevia)
1 tablespoon cream cheese (or more if you like)
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract (optional, but I like it)

1. Put the HWC in a single serve blender and blend it until it's whipped.

2. Add the rest of the ingredients and blend until it's the same color and consistency.

3. Add ice cubes until it's a shake-like consistency.
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Old 09-25-2012, 08:13 AM   #66
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That shake really sounds good and perfect for our WOE
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Old 09-27-2012, 09:21 AM   #67
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Subbing, and THANKS!
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Old 09-28-2012, 06:17 PM   #68
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subbing....thanks
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Old 09-28-2012, 07:14 PM   #69
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Old 09-29-2012, 03:00 PM   #70
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Coconut Flour Bread (Found on "Maggie's Nest" Blog)

Ingredients:
3/4 cup coconut flour
6 pastured eggs
1/2 cup butter, ghee or coconut oil (melted)
1/4 C Honey or Maple Syrup- (eeek I would use Splenda)
1/2 teaspoon unrefined sea salt
1 teaspoon baking soda
juice of 1/2 lemon

1. Preheat oven to 350 degrees.
2. Grease loaf pan very well, or line with parchment paper.
2. Combine coconut flour, eggs, honey (Splenda) and salt in a mixing bowl and beat with a whisk or spoon until you have a smooth paste. Add in baking soda and lemon and mix lightly.
3. Pour batter into loaf pan and bake for 40 minutes.
4. Cool on rack for at least 15 minutes before slicing. (1 dozen slices)

Total time: 45 minutes (5 minutes prep, 40 minutes baking, 15 minutes cooling)

I figured the stats using Splenda:
Total loaf: 1761 Calories, 153.8g Fat, 52g protein, 53 Carbs, 36g Fiber
Per Slice: 146.8 Calories, 12.8g Fat, 4.3g protein, 4.4 Carbs, 3g Fiber
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Old 09-30-2012, 04:48 PM   #71
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I made the taco soup by Cheri posted earlier in this thread. It's delicious... subscribing.
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Old 09-30-2012, 04:54 PM   #72
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Also didn't someone have a recipe for some kind of shake involving unsweetened vanilla almond milk, HWC, cocoa powder, ice? I can't remember where I saw someone talk about it. If anyone knows about it can you help me? Thanks.
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Old 10-01-2012, 06:48 AM   #73
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Quote:
Originally Posted by theLossgirl View Post
Single Serving High Fat/Very Low Protein/Low Carb Chocolate Shake

28.8g Fat
1.3g Protein
2.1g Carbs

1/4 cup heavy whipping cream
1/4 cup water
1 tablespoon cocoa powder
Sweetener to taste (I use liquid Stevia)
1 tablespoon cream cheese (or more if you like)
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract (optional, but I like it)

1. Put the HWC in a single serve blender and blend it until it's whipped.

2. Add the rest of the ingredients and blend until it's the same color and consistency.

3. Add ice cubes until it's a shake-like consistency.
Could you substitute the HWC with something else??
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Old 10-01-2012, 07:01 AM   #74
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Quote:
Originally Posted by cheeeesecake View Post
Could you substitute the HWC with something else??
You want to keep the creaminess. My suggestion would be to use Half and Half instead of HWC and water or replace with cream cheese.

Here are the differences:

1/4 c HWC is...200 calories/20 g fat/0 carbs/0 protein

VS.

1/2 cup half and half is ....157 calories/14 g fat/5.2 carbs/3.6 protein


Or, you could add more cream cheese..
1/4 c (2 oz) cream cheese - 200 calories/18 g fat/2 carbs/4 protein

I think I would do cream cheese, but it will have a strong cream cheese flavor. If you don't like that then do the half and half. Hope this helps.
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Old 10-01-2012, 05:33 PM   #75
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I can't wait to try the taco soup!
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Old 10-02-2012, 05:11 AM   #76
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I made this recipe for onion rye bread the other day and must say that it is fabulous. I think it can fit into NK quite well with about a 3 to 1 ratio of fat to protein. Post #6 gives the calculations but I might add that mine (run through my calorie tracker) came out a bit different... A big to Barbo for sharing her recipe!

http://www.lowcarbfriends.com/bbs/lo...uten-free.html
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Old 10-02-2012, 10:03 AM   #77
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Old 10-02-2012, 10:12 AM   #78
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Sven do you have a recipe you like for homemade mayonnaise?

I can't find, at least I can't find easily, a commercial mayonnaise that doesn't use soy.
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Old 10-02-2012, 10:16 AM   #79
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I made this last week, too. It is just delicious. I only used 3/4 lb. ground meat (I used turkey because my dh does not low carb and I didn't want to kill him).
It makes a LOT of 1-cup servings and is just delicious.
I changed the author to Cheri because that is the consensus of those who know!

Low Carb Southwestern Taco Soup
by Cheri (lowcarbfriends)

Minutes to Prepare: 5
Minutes to Cook: 15
Number of Servings: 8

Ingredients

1 # ground beef
1/2 c onion, chopped
2 cloves garlic, minced
1 T cumin
1 t chili powder
2 10 pz cans Rotel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 c heavy cream
8 oz cream cheese, cubed
salt, to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple of minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt to taste. Makes 8 1-cup servings.

ty thelossgirl (Deborah) for sharing with us
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Old 10-02-2012, 10:17 AM   #80
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Judy, I am ready to make some mayo myself but the ones I have attempted in the past did not taste good to me. I need to visit our olive oil store we have to get recommendions on a good flavored OO to use. Bought some on my trip, then realized I wasn't checking bags so didn't get to bring it home.
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Old 10-02-2012, 01:05 PM   #81
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Judy and Buffy, Are you girls twins?

Janice
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Old 10-02-2012, 10:29 PM   #82
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Quote:
Originally Posted by freeman525 View Post
Judy and Buffy, Are you girls twins?

Janice
If so, we wern't born seconds or minutes apart, it would have been years apart Just met here on the boards, not too long ago. Would gladly claim her as my sister though
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Old 10-03-2012, 06:10 AM   #83
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Quote:
Originally Posted by freeman525 View Post
Judy and Buffy, Are you girls twins?

Janice
Quote:
Originally Posted by Buffy45 View Post
If so, we wern't born seconds or minutes apart, it would have been years apart Just met here on the boards, not too long ago. Would gladly claim her as my sister though
What a compliment!!
Thank you for thinking we are sisters!!

We are, in a way - she's a doll and I know a doll when I see one!

Last edited by JMCM1; 10-03-2012 at 06:12 AM..
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Old 10-03-2012, 06:11 AM   #84
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Originally Posted by Buffy45 View Post
Judy, I am ready to make some mayo myself but the ones I have attempted in the past did not taste good to me. I need to visit our olive oil store we have to get recommendions on a good flavored OO to use. Bought some on my trip, then realized I wasn't checking bags so didn't get to bring it home.
OK - not having done this AT ALL, I have read some and this makes sense - some people are saying not to use olive oil, but rather a more neutral oil, like walnut oil or THE lightest tasting olive oil.
Just throwing that out there for consideration.
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Old 10-03-2012, 05:24 PM   #85
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Quote:
Originally Posted by JMCM1 View Post
OK - not having done this AT ALL, I have read some and this makes sense - some people are saying not to use olive oil, but rather a more neutral oil, like walnut oil or THE lightest tasting olive oil.
Just throwing that out there for consideration.
Try tasting the oil, and see whether the taste seems like something you like, neutral, or too strong.

Where I shop (food coop) has no olive oil other than extra virgin, and that tastes too "peppery" for me, when I don't dilute it with vinegar or lemon juice for a salad dressing. I'm hoping to get to a foodie-friendly store ("Vinaigrette") that sells wonderful olive oil that you can taste before buying, or to find a non-extra virgin light olive oil to put in mayonnaise.

I'm a bit nervous about what goes into "light" olive oil, though; is it partly made up of vegetable oils that I'm avoiding? (I heard an interview with the author of "Everyday Paleo" and the owner of a European olive oil company, and they commented on how U.S. olive oil may include a mixture of other oils, and how labelling was much less strict than in Europe.) What exactly makes an olive oil light, other than being diluted with something else?

Until I find a tasty, affordable solution, I'm using organic sour cream in place of mayonnaise.
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Old 10-03-2012, 05:51 PM   #86
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Here's a recipe I found on the 3 Fat Chicks discusion board (from SilverLife)
8 oz. cream cheese, softened
6 oz. heavy whipping cream, whipped
Few drops of vanilla extract
Combine. Add diced berries or slivered nuts if you like. Serving portion is 2T.

And here's another, from sandyfanny:

Lemon Cheesecake Dessert
2 T. cream cheese, softened
1/2 cup full-fat ricotta
2-3 T. heavy cream
1/4-1/2 t. fresh lemon juice
1/4-1/2 t. fresh grated lemon zest
Sweetener, if desired

Mix ricotta and cream cheese well in a small deep bowl with the heavy cream. Stir in vanilla and lemon. Sweeten to taste (or not at all). Divide into 2 small ramekins and cover, and chill for at least half an hour. Serve as is or topped with heavy whipped cream and berries.
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Old 10-03-2012, 06:09 PM   #87
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Here's suggestions for snacks from the blog called "My LCHF Swedish Diet":

Beef jerky without sugar
Pork rinds
Slices of cheese with butter or cream cheese spread on top
Celery with butter or cream cheese
Boiled eggs with butter or cream cheese or mayonnaise
Ham slices spread with butter or cream cheese
1 piece of 85% chocolate
Brazil nuts
Coconut butter mixed with cocoa powder, cinnamon, and heavy cream
Chips made from Parmesan cheese
Heavy whipped cream mixed with cocoa powder, vanilla, or a few raspberries
Salami--check carb counts
Bacon strips spread with cream cheese
Yogurt made from half and half, with shredded unsweetened coconut or cinnamon

Interesting that these suggestions add fat to relatively high fat food, like spreading butter on cheese or cream cheese on bacon.
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Old 10-03-2012, 06:31 PM   #88
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Here's more recipes from the "My LCHF Swedish Diet":

LCHF Coconut Panna Cotta (serves 6)
2.1 cups heavy cream
.85 cup shredded coconut (unsweetened)
1 T. coconut butter
1 t. unflavored gelatin
1/2-1 t. vanilla
Raspberries or blueberries (optional)
Place gelatin in cold water for 5 minutes, until it softens, then squeeze out excess water. Heat heavy cream and coconut butter in saucepan, turn off heat when it starts to simmer, and add coconut. Stir in vanilla and remove pot from stove. Add gelatin and stir in. Place in 3 desert dishes and chill at least 3 hours.
This post includes the note that most people doing LCHF in Scandinavia don't use artificial or regular sweeteners.

LCHF Muesli
1/2 cup flax seeds
1/2 cup psyllium seeds
3/4 cup shredded coconut
1/4 cup slivered almonds
1/4 cup sunflower seeds
2 T. crushed walnuts
1/2 cup water
1/2 t. vanilla
1 T. ground cinnamon
1 dash cardamom
1/4 cup butter, melted
Preheat oven to 400 degrees. Toss ingredients together in large bowl and let sit for 10 minutes. Place mixture in large oiled baking dish, spread out. Place in preheated oven for 10 minutes. Mix muesli and let cook 5-10 minutes more until surface is light golden brown and shiny. Allow muesli to cool down. Store in glass container. Eat with cream.

Korean Seasoned Spinach
1 pound spinach
2 T. soy sauce
1 T. sesame oil
1 T. sesame seeds
2 cloves minced garlic
Salt
Boil spinach in water for 1 minute, drain, and rinse in cold water. Squeeze out water. Add remaining ingredients. Chill. (You could drizzle on some more oil if you wanted more fat.)
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Old 10-03-2012, 06:59 PM   #89
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Some recipes from the blog "LCHF: A Way of Life," which is translated into English:

Baltic Herring Au Gratin
1 pound herring filets
1 small jar anchovies
2 T. tomato paste
Generous 3/4 cup whipping cream
Chopped chives
Salt and pepper
Preheat oven to 400 degrees. Clean herring. Generously grease baking dish with butter. Roll an anchovy in each herring filet. Whip cream. Fold in tomato paste, chives, salt and pepper. Spread over herring. Bake for 25 minutes.

Red Coleslaw with Feta Cheese
2/3 pound red cabbage
.84 cups creme fraiche
2 T. mayonnaise
1 t. Dijon mustard
1/2 cup mashed feta
Salt and pepper
Shred cabbage. Mash feta with fork. Mix together cabbate, creme fraiche, mayo, mustard, and spices. Mix well and chill.

Cottage Cheese a la Malta (a substitute for rice pudding)
1/2 pound full-fat cottage cheese
1.25 cups heavy whipping cream
Vanilla
Drain cottage cheese in strainer or colander. Let drain at least half an hour. Whip cream until stiff. Fold in vanilla Dice berries, if desired. Gently mix cottage cheese and whpped cream (and berries, if using).

Salmon Pudding
4 eggs
1 pound full-fat cottage cheese
1 and 1/3 cups heavy cream
8 oz cold smoked salmon
Salt and pepper
Dill
Drain cottage cheese in colander. Let sit a while, then press out liquid. Mix all ingredients and pour into buttered ovenproof dish. Bake at 400 degrees for 45 minutes. Serve with melted butter.

Broccoli Gratin
1 pound broccoli
2 eggs
1 1/3 cups grated cheese
1/5 cup heavy cream
Salt and pepper
Preheat oven at 425 degrees. Boil broccoli until tender. Let broccoli drain and put in buttered ovenproof dish. Mix other ingredients and pour on top of broccioli. Bake 15 minutes, until golden.

Swedish Cheesecake
4 eggs
1 pound full fat cottage cheese
1 1/3 cups heavy cream
1/4 cup slivered almonds
Bit of almond extract
2 T. sweetener (opt)
Mix ingredients. Pour into oiled ovenproof dish and bake at 350 degrees until firm and golden. Serve with berries if desired.
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Old 10-03-2012, 07:02 PM   #90
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This looks interesting to me, wish I had everything and I would bake a batch tomorrow.

LCHF Muesli
1/2 cup flax seeds
1/2 cup psyllium seeds
3/4 cup shredded coconut
1/4 cup slivered almonds
1/4 cup sunflower seeds
2 T. crushed walnuts
1/2 cup water
1/2 t. vanilla
1 T. ground cinnamon
1 dash cardamom
1/4 cup butter, melted
Preheat oven to 400 degrees. Toss ingredients together in large bowl and let sit for 10 minutes. Place mixture in large oiled baking dish, spread out. Place in preheated oven for 10 minutes. Mix muesli and let cook 5-10 minutes more until surface is light golden brown and shiny. Allow muesli to cool down. Store in glass container. Eat with cream.
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