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Old 06-01-2013, 08:13 PM   #1261
Ginaaaaaa
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Thanks Gina-I have that recipe!!
You're welcome!
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Old 06-02-2013, 02:49 PM   #1262
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Crack Slaw, so yummy!!



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Old 06-02-2013, 06:48 PM   #1263
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Lemon pepper cod, sauteed zucchini with Tumari/garlic butter, fruit salad with a packet of Stevia

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Old 06-02-2013, 06:49 PM   #1264
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Almond flour pizza crust topped with salami, pepperoni and mushrooms.

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Old 06-02-2013, 06:51 PM   #1265
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almond flour banana bread french toast, ham and low carb syrup

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Old 06-03-2013, 06:59 PM   #1266
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They are all beautiful MMisty.
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Old 06-03-2013, 07:18 PM   #1267
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Originally Posted by Ginaaaaaa View Post
Crack Slaw, so yummy!!



Click on pic to enlarge
I love Crack Slaw!! I need to make it again soon.
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Old 06-04-2013, 04:17 AM   #1268
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http://www.lowcarbfriends.com/bbs/lo...5-rhubarb.html
This is very yummy. Barbo's Cheesecake Dessert
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Last edited by dmburk; 06-04-2013 at 04:18 AM..
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Old 06-04-2013, 05:06 AM   #1269
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They are all beautiful MMisty.
I so agree
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Old 06-04-2013, 05:34 AM   #1270
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Thanks ladies
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Old 06-04-2013, 06:12 PM   #1271
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biscuits and gravy-low carb style!




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Old 06-04-2013, 06:46 PM   #1272
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Hope these turn out! This is my first upload.

https://lh4.googleusercontent.com/-4...603_180727.jpg
Chicken breast browned in a pan, added HWC and Dijon mustard, then tossed in fresh green beans until barely cooked and still crispy.

https://lh5.googleusercontent.com/-A...603_094946.jpg

Scrambled eggs with a touch of HWC, a chopped roma tomato and a bit of yellow onion and cooked around and added the eggs to, with a side of avocado.

https://lh3.googleusercontent.com/-Z...512_141717.jpg
Cream cheese easy cheesecakes with a touch of vanilla and orange extract, topped with cinnamon hot out of the oven. OMG. Need to make these again.


Arghhh, these didn't link in! Any ideas? I uploaded them to my google photo drive... right clicked and did "view photo" to get the URL.
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Last edited by AuburnNurse; 06-04-2013 at 06:48 PM..
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Old 06-04-2013, 06:52 PM   #1273
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Not sure..but they are there when I click on them.
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Old 06-04-2013, 07:18 PM   #1274
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Hmm, thanks Misty. Maybe someone else has some ideas, too!
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Old 06-05-2013, 03:56 AM   #1275
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I can see the pictures also when I click on the links.
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Old 06-05-2013, 09:00 AM   #1276
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How do I get it to upload actual images? I got some crazy error message when I tried.
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Started 5/6/13 at 347#
5/13 337, 5/20 335.4, 5/27 333.6, 6/3 335, 6/10 329,
6/17 330, 6/22 327, 7/5 324, 7/13 326.5, 7/28 321, 8/4 315
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Old 06-05-2013, 02:49 PM   #1277
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This might just work!
Attached Images
File Type: jpg 20130512_141717.jpg (70.3 KB, 26 views)
File Type: jpg 20130603_094946.jpg (85.5 KB, 26 views)
File Type: jpg 20130603_180711.jpg (97.1 KB, 19 views)
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Started 5/6/13 at 347#
5/13 337, 5/20 335.4, 5/27 333.6, 6/3 335, 6/10 329,
6/17 330, 6/22 327, 7/5 324, 7/13 326.5, 7/28 321, 8/4 315
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Old 06-05-2013, 04:32 PM   #1278
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Misty, how did you make the biscuits?
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Old 06-06-2013, 05:11 PM   #1279
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Shrimp and Poached egg open face sandwich on an oat fiber roll

Sooooooooo yummy!
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Old 06-08-2013, 05:20 PM   #1280
MisticalMisty
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Originally Posted by vli1127 View Post
Misty, how did you make the biscuits?
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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Old 06-08-2013, 05:50 PM   #1281
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Wow these are very yummy looking.
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Old 06-12-2013, 03:46 AM   #1282
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Misty, those biscuits definitely look yummy. Thanks for posting the recipe.

Tracy
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Old 06-12-2013, 06:21 AM   #1283
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Misty, those biscuits definitely look yummy. Thanks for posting the recipe.

Tracy
My pleasure I'm actually thinking of different ways I can doctor them up. I've been craving Cheddar Bay biscuits or a while..and thought I would try that recipe with this dough and maybe put it on top of a chicken pot pie!
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Old 06-25-2013, 12:43 PM   #1284
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Quote:
Originally Posted by MisticalMisty View Post
biscuits and gravy-low carb style!




Hi Misty, I have been gone for a while but am back for some inspiration. Am planning on doing low carb again. These biscuts and gravy are just perfect to kick it off Sunday with a smile on my face. Thank you!
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Old 07-04-2013, 09:44 AM   #1285
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I made this chicken parm last night using BTF to dredge the chicken before sauteeing. The crust was very crunchy and it came out delicious!



Diana’s Chicken Parmesan

Makes 4 servings

4 boneless, skinless chicken breast halves (4-6 oz each)
½ cup buttermilk

½ cup Better Than Flour mix
1/2 tsp salt
1/2 tsp black pepper
1/2 Tbsp dried Italian seasoning
2-3 Tbsp olive oil

½-1 cup grated Parmesan or Italian cheese mix
1 cup marinara or your favorite no-sugar tomato sauce (TJ’s is my favorite)

Beat the chicken breasts between sheets of wax paper or plastic until they are a uniform thickness, or use a Jaccard to tenderize.

Place in a zip-loc bag along with the buttermilk and let marinate for 2-4 hours. Any length of time will do, but the buttermilk will tenderize the chicken the longer it is left.

Drain the chicken breasts lightly, allowing a film of the buttermilk to remain.

Mix the flour and seasonings in a plastic bag and shake the breasts to coat well. Place the floured chicken on a rack to dry while heating the olive oil.

Heat the olive oil until it shimmers, and sauté the breasts until golden brown on each side. This will take about 4-5 minutes per side.

Remove the chicken to a plate when the internal temperature reaches 145o and cover lightly with foil to keep warm.

Pour the tomato sauce into the pan, and stir to incorporate all of the brown bits from the chicken.

Place the chicken pieces down in the sauce, leaving some of the browned surface above the sauce.

Sprinkle cheese on each piece and place under the broiler for a few minutes until the cheese is melted and bubbly.

Serve over lightly sautéed zoodles for a fancy touch!
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Old 07-04-2013, 12:30 PM   #1286
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Looks delicious, Diana!
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Old 07-04-2013, 01:40 PM   #1287
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Quote:
Originally Posted by MisticalMisty View Post
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
Misty - thanks what a great recipe - now, how did you make the gravy! Thanks!
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Old 07-04-2013, 01:47 PM   #1288
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Diana - what is Better Than Flour? I'm back on this LC wagon again and I'm looking for good recipes to keep me this time!

Thanks
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Old 07-04-2013, 01:55 PM   #1289
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Diana - what is Better Than Flour? I'm back on this LC wagon again and I'm looking for good recipes to keep me this time!

Thanks
http://www.lowcarbfriends.com/bbs/lo...flour-mix.html

I make up this mix using unflavored whey protein powder instead of vanilla. Her fantastic flour mix got changed to "better than flour" (BTW) at some point along the way. This thread is great to read, and everything I have made with this flour mix has turned out great. I make 12x this mix and keep it in a zip-loc bag within easy reach. It's that good!
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Old 07-04-2013, 03:11 PM   #1290
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Meatloaf (used parmesan as a binder and low carb ketchp, liquid smoke, and splenda as a glaze.) Mashed cauliflower, green beans with mushrooms and bacon.

SO GOOD
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