companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Tuesday, December 1, 2015

Getting Ready for the Holidays--Mini Strawberry Cheesecake "Martinis"

Whew am I tired! Thanksgiving was great. I got to spend it with my oldest son and daughter-in-law. We shared the cooking. It was weird to be in a big kitchen. Mine is so desperately tiny. Having two or more in one culinary space was awesome.  We had a wonderful meal and time together.

Then it was my birthday yesterday. I had a gourmet burger...Thai style. I may try duplicating that one here at home. But not tonight. Being the end of the month, I had to get the Diner News out. I was still creating this evening, but it got mailed out in time. We have had such dreary weather for more than a week. No sun. Terrible time taking photos. Add to that that it is almost dark by the time I get home from school, and getting this issue out has been a real challenge. I submit tonight's dessert anyway. Despite the dark, it was so good. You will just have to forgive me for the photo quality and judge on taste instead.

One page of the Diner News for December is devoted to mini desserts. That way, guests can have variety of tastes to choose from. These are perfect for Christmas parties, and guests love them. If you are frugal like me, you will be collecting all the plastic shooters and fancy cups to wash and use again. But if one gets lost in the trash, no huge problem, after all, they are inexpensive. I am creating some links to. I am featuring dessert shooters in the Amazon Store. (See right) If you would like to make these, please consider purchasing your cups through my store. Every little bit helps since my husband is out of work. They are under serveware.

Tonight my middle son came over for our regular Monday night dinner. I served these Mini Cheesecake Martinis. He ate two and licked them clean. Last week, he sampled the Honey Roasted Peanut Shooters. Thumbs up on both. He is so skinny now, I find myself trying to feed him more! One small one is good for me, though! We meant to decorate the Christmas tree, but ran out of time. That's life around here. So much to do...

If you like cheesecake, you will like these. Super easy. Of course, you don't have to settle for just the tiny portions of a mini dessert. Go ahead and make the recipe for 4 rather than 8 if you like. That should be right for a standard martini glass, I think. Not sure, I don't know that I have ever had a true martini. Around here, no one has a huge sweet tooth either. In fact, after eating his two desserts, Pearson went in and got another helping of the Southwestern Beef I had served for dinner. Funny how we can not end on sweet. I noticed his big brother doing that at Thanksgiving too. Dessert lover or not, you will like this.

Strawberry Cheesecake Martinis
8 oz Neufchatel cheese
8 oz sour cream
1/4 cup cashew milk, unsweetened
3/4 cup erythritol /stevia blend
2 tsp vanilla
1 1/2 cups frozen strawberries
3 tbsp erythritol /stevia blend
2 tbsp water

In a medium mixing bowl, combine Neufchatel, sour cream, heavy cream and cashew milk. Beat with hand mixer until smooth. Stir in sweetener and vanilla. Transfer to martini glasses.

In a medium saucepan, combine strawberries, sweetener and water. Cook on low heat until berries are tender. Mash them with a fork. Distribute berry sauce over the cheesecake mixture.

Serves 8:  141 calories  5 net g carb

Isn't that a pretty cake plate? It was a birthday gift from my sweet mom. She knows I have a thing for red glass, and anything with a pedestal. I have to limit my collection of cake plates, but got this one anyway. I can't wait to see it in good light! If you are going high fat, feel free to use cream cheese and whipping cream in place of the cashew milk.

The Diner News is out. I am tired, but I wanted to give you a peek into what you are getting this month. Good things await for a splendid holiday season.
Cinnamon Swirl Cheesecake

Honey Roasted Peanut Shooters

Celestial Wassail

Red Velvet Cakes

Gingerbread Spice Crockpot Punch

Italian Sausage Balls

Red Velvet Cake Shooters

German Chocolate Fudge

Red Velvet Meringues

Heaven's Cloud Eggnog

Roasted Asparagus with Ham

Cranberry Ginger Ale

Maple Peanut Butter Fudge

Snickers Dessert Shots
Red Velvet Sandwich Cookies
That is not even all that I have crammed into this holiday issue. Don't you think you should order the Diner News?

And don't forget to check out what is going on over on the Among Friends pages.


Order our book series! Here. We have a sale going on now. Be sure to own every volume before the holiday season is over! 

Monday, November 23, 2015

Pumpkin Cheddar Cauliflower Mash

 I just made my first two Thanksgiving side dishes. They are not for my family, but for a luncheon at school tomorrow. Not all of my students will have a nice big meal on Thursday. So we as the staff are providing some love in the form of food. I think it will be fun, and then we can play some games. Being a small school, we are a lot like family.

This pretty dish is from the October Diner News. That issue featured all things Pumpkin. This dish is tasty and easy to prepare. This is a rather light version, as I am a little calorie conscious these days. For a holiday feast, feel free to up the butter and cream cheese.

Pumpkin Cheddar    Cauliflower Mash
1 head cauliflower
1 1/2 cups pumpkin puree
1 oz cream cheese
1 cup shredded sharp cheddar cheese
2 tbsp butter
2 tsp salt

Steam cauliflower until tender. Drain very well and pat dry with paper towels. Mash lightly. Stir in pumpkin puree, cream cheese, cheddar cheese, butter and salt. Whip with an electric beater until smooth. Or, for extra smoothness, blend with an immersion blender.  Transfer to serving bowl and garnish with fresh or dried herbs.
Serves 8 : 148 calories  5 net g carb

This is a  nice alternative to mashed potatoes. With the addition of pumpkin--canned is fine--it is so pretty too. If you are still looking for Thanksgiving recipes, be sure to look in both the October and November issues of the Diner News. If you don't have s subscription, by all means get one now. If you want the November issue too, just drop me a line on the webpage after you make your order and I can arrange that. Need to see what's in each issue? Check the blog posts here and here. To order the Diner News, visit our webpage.

As you may know, my husband was recently laid off from his job of 27 years. I have always tried to keep this blog just about my efforts to keep my diabetic husband fed and healthy. Of course, I have promoted my own e-book and the Among Friends series. I do give so many recipes away for free, though. To earn a little money back, John and I decided to become Amazon Associates and open a 24/7 Low Carb Diner A-Store. Click on the link at the right and you will find products I use and find very helpful in my low carb kitchen. Any purchase you make there will help our family weather this tough time and offset the costs of the blog and online ordering system. Right now, I only have kitchen items listed, but I will be planning food and pantry items soon. 

If you want to know why I like each item, check the Things I Love page. 

But for now, I am off for more Thanksgiving cooking and getting the special Christmas issue of the Diner News ready for next week. I fed one of the party desserts to my son tonight and he loved it. Keep watching and check out that Diner A-Store. Have a blessed Thanksgiving! I am thankful for you, my readers and so much more.

Thursday, November 19, 2015

Thanksgiving Sides Round-Up

Thanksgiving is almost here. The biggest food holiday of the year---at least for Americans. Some may choose to throw the eating plan out the window for the day, but you certainly don't have to! Low carbing is easy! Maybe not as easy as ordering the complete holiday meal package from the deli or restaurant, but cooking it yourself says "love" don't ya think? (unless you are one of those grumpy cooks, then by all means take it easy as you can)

I am fortunate enough to be friends with some wonderful and talented cooks at Low Carbing Among Friends. I don't think any of them are grumpy cooks either. George and DJ are professionals chefs, so they certainly love to cook. I would venture to assume that the rest of us get our giggles by creating new recipes, so we must love it to. Why else would we do this?

The main dish is pretty straight forward. Turkey and ham recipes abound. But the sides. Well, those might get ya. That is why this Round-Up is all about side dishes. These would grace any table with style and flavor. Low carb or not! Check out our blogs and websites for even more ideas. And of course, we have tons of recipes at our Facebook Pages.


Order our book series! Here. We have a sale going on now. Be sure to own every volume before the holiday season is over! Now on to some of my favorites! It really hard to choose!

From Peggy at Buttoni's Low Carb Recipes

from DJ

From 24/7 Low Carb Diner

From Jennifer at Splendid Low Carbing

From George Stella at Food

From Stacey at Beauty and the Foodie

From Jennifer at Splendid Low Carbing

24/7 Low Carb Diner

from DJ

From Ginny at Ginny's Low Carb Kitchen

From Peggy at Buttoni's Low Carb Recipes

I am packing up some supplies and traveling over to Arkansas to have a wonderful holiday with my oldest son and his sweet little wife. She is new to a glutenfree low sugar life and we are having a wonderful time sharing recipes and ideas. We are going to tackle the meal together! I can't wait.

Thursday, November 12, 2015

Roasted Delicata and Cranberries

This dish featured in the Thanksgiving issue of the Diner News. I love it.

The squash is sweet and creamy, but the cranberries. They surely MAKE the dish. Roasted cranberries are tart, yet so very interesting. I adore how they blend with the squash. And the cheese--well that just takes it over the top. I just don't have a large enough vocabulary to describe this one. You really must try it for yourself. I ate it as leftover three times and loved it each time. Maybe even a little bit more with every bite.

Besides being a taste sensation, it is gorgeous to behold. Can't you just see this on your Thanksgiving table? I chose Delicata squash because you don't have to peel it. The skin is tender once baked, and it is so much easier to cut. You can certainly use any winter squash for this recipe. The variety available in the market now is one reason why I love fall! The trick is waiting for the cranberries to arrive. As soon as they did, I created this dish. I had some frozen berries from last winter, but used them all up. My discovery of roasted cranberries was a turning point for me this year. Cranberries are definitely more popular in my kitchen this year than ever!

Roasted Delicata
and Cranberries

1 large Delicata Squash
1 tbsp olive oil
1/4 tsp salt
1 cup fresh or frozen cranberries
1 tbsp granulated erythritol/stevia blend
   mixed with 1/8 tsp cinnamon
2 oz crumbled feta cheese

Dice the Delicata squash into bite sized pieces. Toss with olive oil and distribute evenly on a parchment lined cookie sheet. Bake at 400 degrees for 25 minutes.  Remove from oven and add cranberries. Bake an additional 10 –15 minutes until berries are soft and bursting. Remove from oven and sprinkle with sweetener/cinnamon mixture.  Toss gently before removing to a large serving bowl or platter. Sprinkle feta cheese over the top.

Serves 6:  82 calories    7 net g carb

You really do want to try this dish. If you want even more Thanksgiving sides, be sure to be a subscriber to the Diner News.

And don't forget, we have lots of ideas for the holidays.  Get more great  low carb recipes at Low Carbing Among Friends.

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Saturday, November 7, 2015

Skinny Chipotle Pumpkin Soup

My poor mama had to have three teeth pulled yesterday. She will be on soft foods for awhile. But that doesn't mean bland foods. We both love a little spicy heat, so I made this chipotle pumpkin soup. Now that is not an original idea, but I made this a skinny version. Just a touch of cream. I got added creaminess from Silk Cashew Milk instead. I am trying out a JUDDD style eating plan, limiting calories every other day. It seems to be working, albeit really slowly. This soup is really low calorie and lower fat, while still being low carb. It is very flavorful, though! We both just loved it. If you aren't cutting calories, feel free to substitute cream or half and half for the cashew milk, and add some cheese. (I added cheese for my mom)

My husband did not even try this--he just won't do much of anything with chipotle peppers. I left him on his own for lunch. It was odd having him home on Friday (our school has a job training program on Fridays so I don't teach). Unfortunately, he was laid off last week. The radio station he had worked at for over 25 years was sold, and now he has to start over. Prayers would be greatly appreciated! If he doesn't find another position, he and I plan to do some creative things with the blog and e-books while he draws unemployment. It is a little scary, but we have faith that God has a plan. I am so glad we have my part time teaching to help provide!

Skinny Chipotle Pumpkin Soup

1 small red onion
2 tsp coconut oil
14 oz can pumpkin puree
2 tbsp diced chipotle peppers in Adobo sauce
2 tsp granulated erythritol/sweetener blend
1 tsp cumin
1 tsp Adobo seasoning
1 tsp garlic powder
3/4 tsp oregano
1/2 tsp smoked paprika
1 quart chicken broth
1 cup unsweetened cashew milk
1/4 cup salsa (mild, medium or hot)
2 tbsp lime juice
6 tbsp cream
1 tsp Hormel Real Bacon Sprinkles
Optional garnish: shredded Monterey Jack cheese

Dice onion very finely. Saute in a non stick skillet with coconut oil. When onions are lightly browned, transfer to a soup pot or Dutch oven. Stir in pumpkin, sweetener and spices. Slowly stir in chicken broth a little at a time. Add cashew milk and salsa. Simmer for 20 minutes. Before serving, stir in lime juice. Top each bowl with a tablespoon of cream and bacon sprinkles.

Serves 6:  101 calories   8 net g carb

This was so tasty. Spicy enough to satisfy. I would suggest a salad alongside. Maybe a small chicken breast. Perfect low calorie, low carb, meal. You could go higher or lower in fat for the eating plan you follow. I understand that fat is not the enemy, I just don't need many calories these days. Sad but true. With this, I won't feel deprived at all!

Get more great  low carb recipes at Low Carbing Among Friends.

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Sunday, November 1, 2015

Thanksgiving Planning and Garlic Cream Kale

November is here! That means we really ramp up the planning for the biggest food holidays of the year--Thanksgiving and Christmas. So much to do.

This November issue of the Diner New has lots of new recipes for side dishes to make your celebration meals special. One of my new favorites is this creamy, delicious side. Garlic Creamed Kale. Alone, kale doesn't have much flavor. This way, it tastes all decadent with garlic and cream cheese. Oh yeah. And this couldn't be simpler to put together, You really should add it to your holiday meals!

Garlic Cream Kale

1 large bunch fresh kale
1 tbsp butter
1 tbsp refined coconut oil
1/2 yellow onion, chopped
3 tsp minced garlic
8 oz Neufchatel cheese or regular cream cheese
1/3 cup cashew milk
1/3 cup parmesan cheese
Sea salt and pepper to taste

Trim thick stems from kale. Steam for 5 minutes.  Chop into bite sized pieces.

In a skillet, melt butter and coconut oil. Sauté onion over low heat for 10 minutes. Add garlic and sauté another 5 minutes. Add kale, cream cheese and cashew milk. Stir gently to melt the sauce. Stir in Parmesan cheese. Add salt and pepper to taste.

Serves 6: 185 calories   7 net g carb

This recipe tastes luxurious. Definitely like it took much more time to prepare than it does. Plus, it keeps very well too. I even took it in my lunch bag to school. Everyone was asking what smelled so divine. I love the way kale doesn't totally wilt to nothing like spinach. Not being the biggest fan of cooked spinach, this is perfect to me. I will bet you like it too.

Plus, check out all the other great recipes featured in the Diner News this month: 

Roasted Delicata and Cranberries

Roasted Garlic and Asiago Cauliflower Whip

Whiskey Glazed Kuri Squash

Brussels with Bacon and Pecans

Cinnamon Roasted Sweet Dumpling Squash

Cauliflower Crown with Pumpkin Cheese Sauce

Maple Ginger Roasted Vegetables with Pecans

Three Cheese Jicama Bake

Frenchy's Green Beans

Roasted Cranberry Brussels Salad

Cranberry Chayote Salad

Old Fashioned Cran-Orange Jello Salad

Coconut Spiced Rum Cake

Cranberry Vinaigrette

So look at all those yummy recipes...and that is not even all of them. Better order a year's subscription of the Diner News so you don't miss out.

Get more great  low carb recipes at Low Carbing Among Friends.

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles, A Table for Two here.